Vietnamese spicy beef stew (bo ham gia vi)

Yield: 1 Servings

Measure 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

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

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