| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Vietnamese |
Vietnamese, Beef |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Stew beef; 1" cubes |
| 2 |
tb |
Lemon grass; finely chopped |
| 2 |
tb |
Ginger; minced |
| 2 |
tb |
Fish sauce |
| 2 |
ts |
Sugar |
| 2 |
ts |
Vietnamese curry powder |
| 1 |
ts |
Chili paste |
|
|
Peanut oil |
| 1/2 |
c |
Onion; chopped |
| 2 |
tb |
Garlic; minced |
| 5 |
c |
Water |
| 1/2 |
c |
Tomato paste |
| 1 |
|
Stick cinnamon |
| 4 |
|
Star anise |
| 1 |
c |
Carrots; large dice |
| 1 |
c |
Potatoes; large dice |
| 1 |
c |
Daikon; large dice |
INSTRUCTIONS
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 1-1/2 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@recipelu.com>
Posted to recipelu-digest Volume 01 Number 230 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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