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1
kg
2 stalks
2 fresh
2 teaspoons
2 tablespoons
2 teaspoons
2 tablespoons
2 teaspoons
3 ml
1/4 teaspoon
65 ml
1 large
6 cloves
100 ml
4
1.2 liters
2 medium
2 medium
1 small
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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 2.5cm chunks
Potatoes, peeled and cut into 2.5cm chunks
Daikon (white Chinese radish),
peeled and cut into 2.5cm chunks
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Method :
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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.
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Heat 4 tablespoons oil in the wok over a
high heat. Add the beef and marinade and stir quickly to sear.
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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.
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Add the tomato puree and stir for 2
minutes.
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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.
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Add the carrots and simmer for 10 minutes.
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Add the potatoes and simmer for a further
10 minutes. Finally, add the daikon and cook for another 10 minutes.
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