Vietnamese Style Beef with Curried Vegetables and Herbs
Ingredients
- Ingredients
- 700 grams Beef fillet (ready to cook)
- salt
- fresh cracked peppers
- 150 grams Kelp
- 1 Tbsp light soy sauce
- 1 Tbsp sesame oil
- 150 grams hard cooking potatoes
- 100 grams Broccoli
- 100 grams green Green beans
- 100 grams green Peas
- 200 grams Thai eggplant
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 1 red chili pepper
- Corn oil
- 1 Tbsp green Curry paste
- 200 milliliters unsweetened Coconut milk
- 200 milliliters Beef stock
- 3 Lime leaves
- cilantro (for garnish)
- Thai basil (for garnish)
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse meat, pat dry, season with salt and pepper and sear in a hot pan with oil. Cook for another 40 minutes in the preheated oven.
Pour hot water over the seaweed and leave for 30 minutes. Drain, chop finely and mix with soy sauce and oil. 10 minutes before the meat is done cooking, rub the meat with the kelp mixture and continue to cook.
Peel, rinse and dice the potatoes.
Rinse vegetables (except the eggplant), trim and blanch for 5 minutes in boiling salted water. Plunge into cold water and drain well.
Rinse eggplant, trim, cut in half and cut into slices. Peel ginger and garlic and finely chop. Rinse chile, cut in half lengthwise and cut into fine strips. Sauté eggplant with the ginger and garlic in a hot wok with 1 tablespoon oil. Add the vegetables, sauté briefly, stir in the curry paste and deglaze with coconut milk. Add the lime leaves and simmer everything over medium heat about 10 minutes. Season the curry with salt and pepper. Remove the meat from the oven, let it rest briefly and slice. To serve, arrange the curried vegetables on plates, top with sliced meat and garnish with cilantro and basil.
