Myanmar Spiced Steak Stew
ready in 1 d 3 h.
- For the spice paste
- 1 onion (peeled and chopped)
- 3 cloves garlic (peeled)
- 2 red chile peppers
- 1 tablespoon fresh ginger (grated)
- 2 stalks Lemongrass
- 1 tablespoon Palm sugar (or caster sugar)
- 2 tablespoons Fish sauce
Balauchung is a specialist prawn paste found in oriental supermarkets. You could use Thai dried shrimp paste instead or leave it out if you can’t trace it.
Preheat the oven to 150°C (130 fan) | 300°F | gas 2.
To make the spice paste, whiz the ingredients in a blender until smooth.
Heat the oil in a casserole dish and fry off the spice paste for 2 minutes. Add the balauchung and stir well. Add the beef and stir to coat in the paste, then add the tomatoes.
Pour in the beef stock and heat to simmering point, then cover with a lid and place in the oven for 2 hours. Check occasionally and stir to ensure even cooking.
After 2 hours, the beef should be tender. Return to the oven for at least another 30 minutes with the lid off to reduce the sauce.
If serving the next day, skim off any fat that has settled on the surface and reheat thoroughly.