LEMON GINGER BEEF

By jarren

Ingredients

• Lemon Ginger Beef:
• 2 tbsp vegetable oil
• 1 large red onion, chopped
• 1 clove garlic, minced
• 4 1/2 cups water
• 1 , 5 1/2 oz can tomato paste
• 4 whole star anise
• 1 tsp salt
• 3 carrots, cut in 1/2" chunks
• 1 each large red and green pepper, cut into bite-size pieces
• 1 can baby corn cobs, drained and cut into 1/2" chunks
• Chopped fresh coriander
• 2 1/2 lb lean sirloin steak, cut into 1" chunks
• 1/4 cup fish sauce
• 3 tbsp grated fresh ginger
• 2 tbsp packed brown sugar
• 2 tbsp grated lemon rind (or 2 stalks lemongrass)
• 1 tbsp curry powder
• 1 1/2 tsp cinnamon
• 1/2 tsp hot pepper sauce or chili garlic paste
• 1 clove garlic, minced

Details

Servings 8

Preparation

Step 1

Lemon Ginger Beef:

In large glass bowl, stir together beef, fish sauce, ginger, sugar, lemon rind, curry powder, cinnamon, hot pepper sauce and garlic. Cover and marinate in refrigerator for 1 hour.

In large saucepan, heat 1 tbsp oil over high heat; sear beef, in batches, about 3 minutes. Transfer to bowl; set aside.

Add remaining oil to pan; reduce heat to medium. Cook onion and garlic, stirring occasionally, for about 3 minutes or until beginning to soften. Add water, tomato paste, star anise and salt. Return beef, accumulated juices and any marinade to pan; bring to boil. Cover, reduce heat and simmer for about 1 1/2 hours or until beef is tender.

Add carrots and red and green peppers; simmer, uncovered, for 15 minutes or until vegetables are tender. Add corn; cook for 5 minutes. Discard star anise (Make ahead: Let cool. Freeze in airtight containers for up to 2 weeks. Thaw in refrigerator for 48 hours or in microwave, breaking up pieces, for 1 hour. Reheat in saucepan over medium heat, covered and stirring occasionally, for about 30 minutes). Serve sprinkled with cilantro.