Vietnamese Beef and Green Bean Stir-fry by Tom

Aromatic from Cardamom and Star Anise

UPDATED 2019

From the new cookbook that Barbara brought home from our recent library book sale titled "New Curries", this was the first recipe that I made from it.

This recipe did not really have the flavors that I would call an actual curry.  As the cookbook itself says "Vietnamese food is influenced by both French and Chinese cuisines."  I would agree that both influences can be found in this dish.  A stir-fry predominantly versus a long simmering curry-based concoction.

It was very mild but had good taste.  It was quite aromatic from the cardamom and star anise, so perhaps that is why it is included in a curry cookbook.

In any case, the dish, served with rice, was good and not hard to make.

---Tom

Vietnamese Beef and Green Bean Stir-fry
(adapted from New Curries)

Serves 4

3 tablespoons peanut oil
1 3/4 pounds beef strips - I used a strip steak trimmed of excess fat
1 medium onion, chopped finely
3 cloves garlic, crushed
1 long red chili chopped finely
4 inch stick of fresh lemongrass chopped finely
1 star anise
1 cinnamon stick
4 cardamom pods bruised
12 ounces green beans cut into 1 1/2 inch lengths
3 tablespoons Thai or Chinese bean sauce
3 tablespoons fish sauce
1/2 cup coarsely chopped fresh cilantro
1/2 cup almond flakes (thinly sliced almonds)
1 navel orange, zest and juice (Barbara's addition)

Heat half of the peanut oil in a wok or shallow skillet.  Stir fry the beef until browned.

Remove the beef from the pan and cover to keep warm.

Heat the remaining oil in the skillet and stir fry the onion until it is soft.

Now add the garlic, red chili, lemongrass, star anise, cinnamon stick, and cardamom pods to the onions.

Next add the green beans.  Stir fry until the beans are tender.  This will only take a couple of minutes.

Now add the beef with its juices from the plate, the bean sauce and the fish sauce.  Stir fry until thoroughly heated through.

Turn off the heat.  Stir in the chopped cilantro and the almond flakes.  Remove the star anise and cardamom pods before serving.

Grate the orange, and add the zest to the pan.  Slice the orange, and squeeze the juice over the pan, and stir.

Plate the beef stir-fry over a bed of rice, and enjoy!  If desired, grate a little more orange zest on top of each dish. 

Total preparation time is about 15 minutes, and cooking time is only about 20 minutes.  So this meal can be prepared pretty quickly.

---Tom