Beef Stew with Star Anise Recipe
 Not a western idea of a stew, but more of a
fragrant soup with tender morsels of beef. The beansprouts, scallions, and
cilantro are added at the end of cooking for a delightful contrast in
taste and texture.
Ingredients: (Serves 4)
1 liter/1¾ pints/4 cups vegetable or chicken
stock
450 g/1 lb beef steak, cut into slivers
3 garlic cloves, finely chopped
3 cilantro (coriander) roots, finely chopped
2 cinnamon sticks
4 star anise
30 ml/2 tablespoons light soy sauce
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon granulated sugar
115 g/4 oz beansprouts
1 scallions (spring onions), finely chopped
Small bunch fresh cilantro (coriander),
coarsely chopped
Method:
Pour the stock into a large, heavy pan. Add
the beef, garlic, chopped cilantro roots, cinnamon sticks, star anise, soy
sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to
low and simmer for 30 minutes. Skim off any foam that rises to the surface
of the liquid with a slotted spoon.
Meanwhile, divide the beansprouts among four
individual serving bowls. Remove and discard the cinnamon sticks and star
anise from the stew with a slotted spoon. Ladle the stew over the beansprouts, garnish with the chopped scallions and chopped fresh cilantro
and serve immediately.
Happy Cooking,
Carol |
