– 1 -> 1.5kg lean beef

– 200 -300g lemongrass

– 20g garlic, cloves, chopped

– 20g shallots (red onion), chopped

– 100g big chilli

– 2 tablespoons of tomato paste

– 5 -10g spicy for stewed beef

– 10g curry leaves

– 2 tablespoons of cashew oil

– a bulb of white onion, finally shredded

– 20g chopped of spring onion and coriander, chopped

– 1 kg of flat rice noodle

– 200g bean sprout and chives

– 20 -30g wheat flour

– 2 tablespoons of cooking oil

– 2- 4 tablespoons of salt

– 2- 4 tablespoons of sugar

– 2-3 tablespoons of beef powder

– ½ – 1 tablespoon of back pepper

– 2 carrots

– 5 -> 8 liters fresh water


    – Beef meat: cut into bitesize cubes, then soak it in boiling water within 5 minutes, take it out and wash it clearly.

    – Stalks of lemongrass: cut into 10cm in length.

    – Carrot: peeled off and cut into thin, about 1 cm


    – Heat oil, lemongrass, red onion, garlic and chilli in a pot. Stir-fry until they begin to colour and turn golden. Then add tomato paste, beef meat, spicy for stewed beef and stir about 2 -3 minutes with the low heat. After that, pour fresh water in a pot and just cover the face of meat about. And add curry leaves.

    – Steamed and bring to the boil. Reduced the heat and cook gently for about 2 to 3 hours. When the beef is tender and the liquid has reduced, season to taste with sugar, salt, beef powder, pepper. Then add carrot and cashew oil.

    – Transfer the stew to a serving dish and garnish with the sliced onion and coriander leaves.

    – Serve hot with flat rice noodle, bean sprouts, and chives.

    If you prefer to serve with bread: use a mixture of 2 teaspoons of cornstarch with 3 tablespoons of fresh water, then pour the mixture into a pot until it will be viscid. Then transfer it in a plate and serve with spring onion, white onion, coriander, pepper, a mixture between salt and chilli, lemon.


Leave a Reply

Your email address will not be published. Required fields are marked *