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Mild Beef Curry
1 kg beef chuck steak
1 tbsp finely chopped fresh lemon grass
1 small fresh red chilli, finely chopped
1 tbsp chopped fresh ginger
2 tsp mild curry powder
1 tsp cracked black pepper
1 tsp brown sugar
1 clove garlic, crushed
1/4 cup (60 ml) fish sauce
1/3 cup (80 ml) peanut oil
2 medium (300g) onions, sliced
1 litre water
1/4 cup (60 ml) tomato paste (thick concentrate)
1 star anise
1/2 small (200g) daikon
2 small (140g) carrots, sliced
Cut beef into 3 cm pieces, combine in bowl with lemon grass, chilli,
ginger, curry powder, pepper, sugar, garlic and fish sauce; mix
well. Cover, refrigerate several hours or overnight. Heat half
the oil in pan, add beef mixture in batches, cook until browned
all over; remove from pan. Heat remaining oil in pan, add onions,
cook, stirring, until onions are soft. Add water, paste, anise
and beef mixture to pan, simmer, covered, 30 min. Remove cover,
simmer further 30 min. Cut daikon into 5 cm strips. Add carrots
and daikon to pan, simmer, uncovered, 15 min or until beef and
vegetables are tender. Serve with rice.
serves 4 to 6
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Beef Curry 01