Spicy Beef Stew
Spicy Beef Stew
Savour this quick and easy recipe from Martin Yan's Taste of Vietnam.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 2 hours
  • Yield 8 servings
Ingredients
  • 907 grams Beef shank
  • 1 cup Beef broth
  • 3 cups Water
  • 1 stalk Lemongrass, halved lengthwise
  • 1 Onion, quartered
  • ⅓ cup Cooking oil
  • ¼ cup minced Ginger
  • ¼ cup thinly sliced Shallots
  • ¼ cup minced Galangal
  • ¼ cup minced Garlic
  • 2+½ tablespoons Spice mix
  • 2 teaspoons Cayenne pepper
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons Tomato paste
  • 1 cup Water
  • 1 whole Star anise
  • 1 Cinnamon stick
  • 1 Jicama (about 1 pound), cut into bite-sized chunks
  • 1 Lotus root (about 6-inches long), cut into ¼-inch-thick slices
  • ½ cup Lotus seeds
  • 1 Carrot, cut into 1-inch chunks
  • 2 teaspoons Sugar
  • 1 tablespoon Annatto seed oil
  • Garnish:
  • Mint sprigs
  • 1 small fresh Red chilli, thinly sliced
  • Thai Basil sprigs
  • Cilantro sprigs
Method
  1. In a large pot, bring beef shank, broth, water, lemongrass and onion to a boil over medium-high heat. Reduce heat to medium; cook for 20 minutes. Remove beef and cut into 1-inch chunks; set aside. Strain stock and reserve.
  2. In another large pot, heat cooking oil over medium-high heat. Add ginger and shallots; cook for 2 minutes. Add galangal; cook for 1 minute. Add garlic; cook, stirring, until mixture forms a paste, about 1 minute. Add spice mix and cayenne; stir to form a dry paste. Add beef and reserved stock; stir well
  3. Add hoisin sauce, tomato paste and water; stir. Cover and simmer over low heat for 1 hour, stirring occasionally
  4. Add star anise, cinnamon stick, jicama and lotus root; cook over low heat for 30 minutes
  5. Add lotus seeds and carrot; cover and continue to cook for 30 minutes
  6. Add sugar; cook for 5 minutes. Just before serving, add annatto seed oil; mix well
  7. Ladle stew into a serving bowl; serve with garnishes. Enjoy hot with steamed rice, fresh baguettes or hot noodles
  1. Note:
  2. Spice mix used in this recipe, “Gia Vi Nau Bo Kho”/Oriental Beef Spices, may be purchased in Asian markets
  3. To make annatto seed oil: Heat 3 tablespoons cooking oil and 1 teaspoon annatto seeds over medium-high heat. Stir until oil turns reddish-brown. Strain into a bowl and discard seeds.
  4. Sugar is added toward the end of cooking so the dish does not taste too sweet

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