Recipes  

Kim Thuy’s Lemongrass Beef Stew with Daikon Salad

  • Preparation 30 MIN
    Cooking 1 H 30 MIN
  • Servings 4
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Ingredients

Beef

Daikon Salad

Preparation

Beef

  1. Remove bone from meat and keep bone aside for stew (see note). Remove most fat, if needed, and cut meat into cubes.
  2. In a large pan, brown bone in 30 ml (2 tablespoons) of oil. Set aside on a plate.
  3. In the same pan, brown meat cubes, half at a time. Season with salt and pepper and sprinkle with curry powder. Set aside on a plate.
  4. Cut lemongrass stalks in half lengthwise. Crush lightly with the blade of a knife.
  5. Brown lemongrass, onion and carrots in remaining oil (15 ml / 1 tablespoon). Add tomatoes, water, meat and bone. Bring to a boil. Cover and simmer over low heat for about 1 hour and 30 minutes or until meat is fork tender and sauce has thickened. Remove bone. Adjust seasoning.
  6. Serve with a piece of baguette bread or rice vermicelli and daikon salad.

Daikon Salad

  1. Soak daikon in cold water for a few minutes. Drain.
  2. In a bowl, combine drained daikon with remaining ingredients. Serve with beef stew.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.