Stir-fried aromatic smoked beef

Luke Nguyen's colourful Burmese stir fry is packed with ginger, lemongrass and lime flavourings
By Luke Nguyen
Stir-fried aromatic smoked beef
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes plus 1 hour cooking time for the beef
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 200 g smoked beef
  • 2 tbsp vegetable oil
  • 2 garlic cloves
  • 3 red Asian shallots
  • 3 cm ginger, julienned
  • 5 cm galangal, sliced
  • 1 stalk of lemongrass, chopped
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 2 red chilli, sliced
  • 8 kaffir lime leaves
  • 1 spring onion, sliced
  • sawtooth coriander, to garnish

Method

1. Boil the smoked beef for one hour or until softened. Strain and reserve the cooking liquid. Once cooled, finely slice the beef.

2. In a hot fry pan or wok, add oil and sauté garlic and Asian shallots until fragrant. Then add ginger, galangal, lemongrass, turmeric and paprika powder, salt, beef, chilli and the reserved cooking liquid. Reduce the heat to medium-low and simmer for 4 minutes.

3. Now add kaffir lime leaves and spring onion. Garnish with saw tooth coriander and serve with sticky rice or jasmine rice.

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