Vietnamese spicy beef stew (bo ham gia vi)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Stew beef; 1\" cubes |
| 2 | tablespoons | Lemon grass; finely chopped |
| 2 | tablespoons | Ginger; minced |
| 2 | tablespoons | Fish sauce |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Vietnamese curry powder |
| 1 | teaspoon | Chili paste |
| Peanut oil | ||
| ½ | cup | Onion; chopped |
| 2 | tablespoons | Garlic; minced |
| 5 | cups | Water |
| ½ | cup | Tomato paste |
| 1 | Stick cinnamon | |
| 4 | Star anise | |
| 1 | cup | Carrots; large dice |
| 1 | cup | Potatoes; large dice |
| 1 | cup | Daikon; large dice |
Directions
1. Mix the beef, lemon grass, ginger, fish sauce, sugar, curry powder and chili paste in a bowl. Set aside for one hour.
2. Heat wok. Add peanut oil and beef with marinade, stir fry 2 minutes until beef loses its pink color. Remove to a bowl.
3. Heat wok. Add peanut oil, onion and garlic. Stir fry 1 minute until fragrant.
4. Add tomato paste and stir fry 2 minutes.
5. Add beef and marinade, water, cinnamon and star anise.
6. Bring to a boil, reduce heat and simmer for 1-½ to 2 hours, until beef is tender.
7. Add carrots, potatoes and daikon, cook until tender. Remove cinnamon stick and star anise before serving.
Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 230 by RecipeLu <recipelu@...> on Nov 09, 1997