Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Stewing beef -- cut into 2"
Cubes
2 Stalks lemon grass, sliced
Paper-thin and -- and finely
Chopped
2 Fresh red chili pepper,
Minced
2 ts Sugar
2 tb Grated fresh ginger
2 ts Ground cinnamon
2 ts Curry powder
3 tb Nuoc Mam sauce
OR
3 tb Light soy sauce and 1/2 tsp
Anchovy extract
Salt and freshly ground
Black pepper
4 1/2 Vegetable oil
1 lg Onion -- minced
6 Cloves garlic -- minced
1/2 c Tomato paste
4 Star anise
5 c Water
2 md Carrots -- cut into 1"
Chunks
2 md Peeled potatoes -- cut into
1 " chunks
1 sm Daikon (white Chinese
Radish), peeled -- cut into
1 " chunks

1. Mix the beef, lemon grass, chilies, sugar, ginger, cinnamon, curry
powder, Nuoc Mam sauce, salt, and black pepper, and leave to stand
for 1 hour. 2. Heat 4 tablespoons oil in the wok over a high heat.
Add the beef and marinade and stir quickly to sear. This should not
take much more than 2 minutes. Remove the meat to a bowl and set
aside. 3. Add a little more oil and, when hot, add the onion and
garlic and stir-fry until fragrant. Add the tomato paste and stir for
2 minutes. Add the beef, star anise, a little salt, and the water.
Bring the mixture to a boil, reduce the heat to low, cov 4. Add the
carrots and simmer for 10 minutes. Add the potatoes and simmer for a
further 10 minutes. finally, add the daikon and cook for another 10
minutes.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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