12 Apr Lemongrass beef hotpot
Serves 4
Ingredients
1kg beef chuck steak
1 tbs rice bran oil
1 medium red onion, chopped coarsely
1 stalk fresh lemongrass, bruised and quartered
1 tsp Chinese five spice powder
3 star anise
5 medium tomatoes, chopped
1/4 cup fish sauce
black pepper
2 bunches mixed heirloom baby carrots, trimmed, peeled and halved lengthways
125g baby corn, halved lengthways
2 tbs lime juice
1 cup bean sprouts
1 cup fresh Thai basil sprigs or corriander
1 fresh long red chilli, sliced thinly
1 medium lime, cut into wedges
Method
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Trim the fat from the beef and discard. Cut beef into 3cm cubes. Heat oil in a large heavy-based saucepan or casserole dish on high heat. Cook beef, in two batches for 5 minutes or until browned all over. Remove from pan.
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Reduce heat to medium. Cook onion, stirring for 5 minutes or until softened. Add lemongrass and spices; cook, stirring occasionally, for 4 minutes or until mixture has softened.
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Return beef to pan with 1.5 litres of water and fish sauce; season with a little freshly ground pepper. Bring to boil; reduce heat to low. Simmer, covered stirring occasionally, for 2 hours or until beef is very tender.
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Add carrots and corn to beef mixture, covered for 15 minutes or until carrots are tender. Stir in the lime juice, season to taste.
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Top hotpot with bean sprouts, Thai basil and chilli. Serve with lime wedges.
Prep + cook time: 3 hours