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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 onions, medium
6 tablespoon yellow bean sauce
2 garlic cloves
1 teaspoon chili powder
12 shallots or Pickling Onions
4 star Anise, whole
1 stick lemon grass
1 stick cinnamon
½ teaspoon whole peppercorns
7 tablespoon vegetable oil
2 tablespoon sugar
3 pound stewing beef in 1 inch cubes
Peel and finely chop onions and garlic. Peel shallots and leave them whole. Cut lemon grass into 2 inch sections, after discarding the strawlike top. Crush each section.
Put 3 tablespoons of oil into a non-stick frying pan and set on a medium-high heat. When it is hot, add the onions, garlic and shallots and fry for 2 minutes. Add the lemon grass. Continue to fry until onions are lightly browned. Turn off the heat and remove the shallots from the pan and put them aside. Put the remaining 4 tablespoons of oil in a large, preferably non-stick pan and set over a high heat. When hot, add enough beef cubes to form a single layer in the pan. Brown the cubes and remove, replacing with more beef until they are all brown. Return all browned beef to pan and add 1 ¾ pints water as well as the onion, garlic and lemon grass mixture. Add yellow bean sauce, chili powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil then cover, lowering the heat and simmering gently for 1 ¼ hours. Add the reserved shallots, cover again and simmer for 15 minutes. Remove the lid, raise the heat to medium and cook for a further 15 to 20 minutess or until the sauce has thickened a little and the meat is tender. Spoon the fat of the top before serving with either rice or crusty french bread.