Recipes
Recipes
Spicy Vietnamese Beef Stew
Bo Kho is a comforting Vietnamese Beef stew recipe with aromatic lemongrass, an intoxicating blend of spices and tender beef slowly simmered.
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Ingredients
For the Beef marinade:
- 1350 g Lean Beef, cubed
- 30 ml Fish sauce
- 10 g 5 spice
- TT Salt and pepper
For the stew:
- 45 ml Vegetable oil
- 120 g Onion
- 2-3 Thai chillis, finely chopped
- 30 g Garlic, finely chopped
- 30 g Lemon grass, finely chopped
- 5 g Fresh Ginger, finely chopped
- 45 ml All Gold tomato paste
- 2 Whole star anise pods
- 1000 ml Hot water (mixed with Benny to make your broth)
- 1 Benny stock powder
- 500 ml Coconut water
- 200 g Carrots, cleaned and chopped
- 30 ml Soy sauce
- 30 ml Fish sauce
- 200 g Bok choy
- 200 g Peas
- 100 g Edamame beans
Chili oil, Julienne Snap peas and micro herbs to garnish
Method
- Set the beef cubes into a bowl. Whisk together the marinade ingredients, pour over the meat, massage the marinade into the beef making. Set aside to marinade for at least 30 min.
- Heat the vegetable oil in a large pot over medium heat. Add the marinaded in batches and brown each side until all the beef is browned.
- Remove the browned beef from the pot and set aside.
- In the same pot, add the onion, garlic, ginger and lemon grass – sauté until translucent.
- Stir in the tomato paste and star anise.
- Add the browned beef, coconut water and Benny back to the pot and bring to a boil.
- Once the liquid boiled, bring down to simmer and simmer until meat is tender – about 1h 30 min.
- Once meat is tender, add bok choy and the rest of the veggies.
- Once bok choy is wilted, the stew is ready to serve. Simply add to bowl of Tastic rice and garnish with chili oil, julienne snap peas and micro herbs.
