Vietnamese Beef Curry
I was introduced to this dish by a good friend of mine, who knows and loves her curry, and I've been hooked ever since. It's a dish I would usually cook on a Saturday evening when I seem to have more time to spend in the kitchen, as it takes 2 hrs of simmering time. It's a straightforward recipe without too many stages, which appeals to me.
It has very much become my "go to" curry recipe of choice. I hope you end up loving it as much as I do!
The Recipe Ingredients
3 tbsp Vegetable oil
600g braising steak, cubed (buy the best you can afford, it makes a difference)
600ml beef stock (made with 1 beef stock cube)
2 lemon grass stalks (outer stalks removed and bashed with a rolling pin)
2 cloves garlic, finely chopped
2 inch piece of fresh ginger, peeled and finely chopped
3 whole star anise
2 red chillies, finely chopped (leave the seeds in if you like extra heat)
2 tsp medium curry powder
1 cinnamon stick
1/2 tsp Chinese five spice
3 tbsp tomato puree
3 large carrots, peeled and chopped into inch sized chunks
Heat half of the oil, on a medium heat, in a large, deep sided frying pan. Add the beef and brown for 3-4 mins. Remove the beef and set aside.
Add the rest of the oil to the pan and fry the lemon grass (whole), garlic and ginger for a minute then add the star anise, cinnamon stick (whole), chillies, curry powder and Chinese five spice and cook for a further minute.
Put the browned beef back into the pan with the chopped carrots, tomato puree and stock.
Reduce the heat right down to low, cover and simmer very gently for 2 hours.
After 2 hours the beef should be lovely and tender. Add a twist of black pepper and you're ready to serve.
You can serve this dish with noodles or rice, whichever you prefer. Both work well.