- 1 pound (450g) beef stewing meat, cut into 3/4-inch (2 cm) pieces
- 1/4 teaspoon salt
- 1/8 teaspoon turmeric
- 1 tablespoon minced ginger, peeled
- 1 tablespoon minced garlic
- 2 tablespoons peanut oil
- 3 cups (0.75L) water
- 2 teaspoons fish sauce
- 2 tablespoons fried shallots (see Note)
- 8 small shallots, peeled and left whole
- 1/2 teaspoon red chile powder
- Mix the beef pieces in a bowl with the salt and turmeric, massaging the salt into the meat. Cover and chill for an hour.
- Mash the ginger and garlic together in a mortar and pestle, if you have one. (If not, just chop them together until they’re as finely minced together as possible.) Heat the oil in a large open saucepan or wok over medium heat, then add the garlic and ginger and cook for a few minutes, stirring, until they’re soft and fragrant.
- Turn the heat up to high and add the beef and cook, stirring and pressing the beef pieces against the side of the pan, until they’re cooked on all sides. Add the water and fish sauce, stir a few times, and bring to a boil. Reduce the heat to a simmer and cook, partially covered, for 1 hour. If the water evaporates during the cooking, add more so the pan isn’t dry.
- Stir in the fried shallots, then add the whole shallots and chile powder. Cook with the lid ajar, stirring frequently, until the shallots are soft and the meat is tender, and the liquid is thickened – about 10 minutes or so.
Source: David Lebovitz
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