Vietnamese Beef Stew with Green Beans and Rice.
Vietnamese Beef (Thit Bo Ko)
500 gram lean beef
2 t kurkuma
3 sjalots, chopped
3 cloves of garlic, chopped
2 red chilipeppers, chopped
2 fresh stems of lemon grass, chopped very, very finely
1 T currypowder
1 T staranisepowder
2,5 dl hot chicken or beefstock
3 T fishsauce
2 T light soyasaus
1 T raw cane sugar
1 big handfull of thai basil
1 red onion
1. Cut beef in chunks, add kurkuma and set aside.
2. Heat oil and stirfry sjalot, garlic, chilli and lemongrass untill fragrant.
3. Add currypowder, half of the staranisepowder and beef. Stirfry beef until brown.
4. Add stock, fishsauce, soysauce and sugar. Simmer for at least 1 hour, or as long as your beef needs to get tender. (I use the slowcooker for at least 6 hours)
5. Make sure the liquid is reduced (and thickened with cornstarch) before serving.
6. Add salt, pepper. Finish with the other half of staranise.
Add thai basil en fresh, thinly sliced red onion. (or forget, like I did today, but you really shouldn't, it's a great finishing touch, this raw onion)
Perfect for deepfreezing. (Freeze without the onion) So when you're not in the mood for cooking you still can have a nice meal.