Beef Stew Vietnamese Style
Source of Recipe
Centralia Chronicle
List of Ingredients
1/2 teaspoon five-spice powder
1/4 teaspoon curry powder
1/2 teaspoon dried, crushed red pepper flakes or ground red pepper
2 teaspoons salt
2 tablespoons tomato paste
2 tablespoons oyster sauce
1-1/2 pounds lean beef, cubed
2 tablespoons oil
3 garlic cloves, minced
1 medium onion, coarsely chopped
5 cups water
5 carrots, coarsely chopped
1 stalk lemongrass, stripped of outer leaves, cut in half and smashed
1 pound flat rice noodles
Garnish:
5 sprigs basil
1/2 onion, thinly sliced
Lemon or lime quarters, to taste
Hoisin sauce
Recipe
In a large bowl, mix together five-spice powder, curry powder, red pepper, salt, tomato paste and oyster sauce. Marinate beef in this mixture for 15 minutes.
In a large soup pot, heat oil and stir-fry garlic and onion until browned. Stir in marinated beef and continue to stir-fry over medium heat for about 10 minutes. Pour in water and bring to a boil. Use a ladle to skim foam. Add carrots and lemongrass, and simmer stew over medium heat until beef chunks are tender, about 1 hour.
Meanwhile cook rice noodles in boiling water for 5 minutes, or until white and soft. Rinse and drain.
Serve stew with noodles and French bread. Garnish with basil and onion. Pass lime or lemon quarters and hoisin sauce.
Makes 4 servings.
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