Ingredients Jump to Instructions ↓

  1. 4 1 kg

  2. 2 stalks

  3. 2 fresh 2 teaspoons 2 tablespoons 2 teaspoons 2 tablespoons 2 teaspoons 3 ml 1/4 teaspoon 65 ml 1 large 6 cloves

  4. 100 ml 4 1 1/5 liters

  5. 2 medium 2 medium 1 small Stewing beef, cut into 5cm cubes Lemon grass, sliced paper-thin and finely chopped Red chili peppers, minced Sugar Fresh ginger, grated Ground cinnamon Curry powder Nuoc Mam sauce Anchovy essence Salt and freshly ground black pepper Vegetable oil Onion, minced Garlic, minced Tomato puree Star anise Water Carrots, cut into 2 1/2cm chunks Potatoes, peeled and cut into 2 1/2cm chunks Daikon (white Chinese radish), peeled and cut into 2 1/2cm chunks

Instructions Jump to Ingredients ↑

  1. : Mix the beef, lemon grass, chilies, sugar, ginger, cinnamon, curry powder, Nuoc Mam sauce, salt and black pepper and leave to stand for 1 hour. Heat 4 tablespoons oil in the wok over a high heat. Add the beef and marinade and stir quickly to sear. This should not take much more than 2 minutes. Remove the meat to a bowl and set aside. Add a little more oil, and when hot, add the onion and garlic and stir fry until fragrant. Add the tomato puree and stir for 2 minutes. Add the beef, star anise, a little salt and the water. Bring the mixture to the boil, reduce the heat to low, cover the wok and simmer until the beef is tender about 1 1/2 hours. Add the carrots and simmer for 10 minutes. Add the potatoes and simmer for a further 10 minutes. Finally, add the daikon and cook for another 10 minutes.


Send feedback