Name: Aromatic Vietnamese beef curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Aromatic vietnamese beef curry; 2 tablespoon peanut oil; 750 gram beef strips; 1 brown onion (150g), chopped finely; 3 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 10 centimetre stick fresh lemon grass (20g), chopped finely; 1 star anise; 1 cinnamon stick; 4 cardamom pods, bruised; 375 gram snake beans, cut into 4cm lengths; 2 tablespoon ground bean sauce; 2 tablespoon fish sauce; 1/2 cup coarsely chopped fresh coriander; 1/2 cup flaked almonds, roasted

You’ll love the fragrant flavours of cinnamon, cardamom and star anise that give this Vietnamese aromatic curry its name.

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Ingredients

Aromatic vietnamese beef curry

2 tablespoon peanut oil

750 gram beef strips

1 brown onion (150g), chopped finely

3 clove garlic, crushed

1 fresh long red chilli, chopped finely

10 centimetre stick fresh lemon grass (20g), chopped finely

1 star anise

1 cinnamon stick

4 cardamom pods, bruised

375 gram snake beans, cut into 4cm lengths

2 tablespoon ground bean sauce

2 tablespoon fish sauce

1/2 cup coarsely chopped fresh coriander

1/2 cup flaked almonds, roasted

Method

Aromatic vietnamese beef curry

1.Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm.

2.Heat remaining oil in wok over high heat; stir-fry onion, about 3 minutes or until soft. Add garlic, chilli, lemon grass, star anise, cinnamon, cardamom and beans; stir-fry until beans are tender.

3.Return beef to wok with sauces; stir-fry until heated through. Remove wok from heat; stir in coriander and nuts. Discard star anise, cinnamon and cardamom before serving.

You can thinly slice rump or scotch fillet steaks instead of using beef strips. Ground bean sauce is available from the Asian section of supermarkets or Asian grocery stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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