Vietnamese Spicy Beef Stew (bo Ham Gia Vi) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Stew beef, 1" cubes
2 tbsp: Lemon grass, finely chopped
2 tbsp: Ginger, minced
2 tbsp: Fish sauce,
2 tsp: Sugar,
2 tsp: Vietnamese curry powder,
1 tsp: Chili paste,
Peanut oil,
1/2 cup: Onion, chopped
2 tbsp: Garlic, minced
5 cup: Water,
1/2 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 1-1/2 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
Posted to recipelu-digest Volume 01 Number 230 by RecipeLu
on Nov 09, 1997
Source from luhu.jp
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
Posted to recipelu-digest Volume 01 Number 230 by RecipeLu
Source from luhu.jp