Malay Lemongrass Beef Stew
Adapted from a Martin Yan recipe, this rich stew is not a pretty dish, and it’s a labor-intensive one at that. But it’s well worth the effort. When you’re wincing in pain from the hot oil spurting at your arms as you brown the beef, remind yourself that the final product will be so tender and flavorful that it will fall apart with just a nudge from your fork.
As long as you’re going to the trouble of making this stew, make enough for leftovers too, as the flavors become more intense with reheating.
Ingredients:
2 tablespoons soy sauce
1 tablespoon cornstarch
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
4 small dried red chilies
1/4 cup warm water
2 tablespoons vegetable oil
1 onion, cut into 1/4-inch dice
4 cups water
2 stalks lemongrass, bottom 6 inches only, lightly crushed
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
2 teaspoons curry powder
2 tablespoons oyster-flavored sauce
1 1/2 tablespoons sugar
1. Marinate the beef: Stir the soy sauce and cornstarch together in a bowl until the cornstarch is dissolved. Toss the beef gently in the marinade until coated. Let stand for 30 minutes.
2. Crumble the dried chilies into a blender jar. Pour in the warm water and let stand for 20 minutes to soften, then blend until smooth.
3. Heat the oil in a 3-quart saucepan over medium-high heat and swirl to coat the bottom. Add as many of the beef cubes as the pan will fit without touching one another and cook, turning as necessary, until browned on all sides, 7-9 minutes. Remove the beef from the pan with slotted spoon and set aside. Repeat with the remaining beef.
4. Reduce the heat under the pan to medium. Add the onions and cook, stirring until soft, about 5 minutes. Add the pureed chilies and their liquid and cook for 1 minute, scraping to release any browned bits on the bottom of the pan.
5. Return the meat to the pan and add the water, lemongrass, lemon juice, cinnamon and curry powder. Bring to a boil, then adjust the heat so the liquid is simmering, cover the pan and simmer until the beef is tender, 1 hour and 15 minutes.
6. Stir the oyster-flavored sauce and sugar into the stew and simmer, uncovered, until the sauce thickens slightly, 15 minutes. Ladle the beef and sauce into a warm serving bowl and serve hot with rice.