Stir-fried with additions of aromatic spices such as cinnamon, cardamom and star anise, this authentic and aromatic Vietnamese beef curry is inviting to the senses and serves as a simple but delicious dish for lunch and dinner.
- 2 tbsps peanut oil
- 750 g beef strips
- 1 brown onion (150 g), chopped finely
- 3 clove garlic, crushed
- 1 fresh long red chilli, chopped finely
- 10 cm stick fresh lemon grass (20 g), chopped finely
- 1 star anise
- 1 cinnamon stick
- 4 cardamom pods, bruised
- 375 g snake beans, cut into 4cm lengths
- 2 tbsps ground bean sauce
- 2 tbsps fish sauce
- ½ cup coarsely chopped fresh coriander
- ½ cup flaked almonds, roasted
Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm.
Heat remaining oil in wok over high heat; stir-fry onion, about 3 mins or until soft. Add garlic, chilli, lemon grass, star anise, cinnamon, cardamom and beans; stir-fry until beans are tender.
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.
TIP 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.