Recipe

Aromatic vietnamese beef curry

Oct 31, 2009 1:00pm
  • 35 mins cooking
  • Serves 4
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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.

Notes

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.

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