girl in a food frenzy

This has the added bonus of being Gluten free, Vietnamese, Asian, and relatively healthy. Serve with rice or some lovely rice noodles.

I’ve used 700g of Chuck steak, enough for two + leftovers
Few dried chillies (or a fresh whole chilli etc)
Lemongrass
Onion-halved and quartered,
Dried chillies
1 x Garlic clove
Sugar, Salt & pepper to taste,
Water as needed.

To serve:
Bean shoots
Coriander fronds,
Lemon cheeks,
Julienned spring onion

Method:

Slice the lemongrass, along with dried chillies & a garlic clove.

Sauté the beef along with the chopped lemongrass, garlic clove & dried chillies. Add a couple of tablespoons of sugar and a good pinch of salt & pepper to season.

When you’ve achieved a nice colour to the beef, top up with enough water to cover the beef and add 1 brown onion to the pot.

Simmer for 1:30 hr with the lid on, topping up with water occasionally.

prepare the sides, some lovely fresh coriander and beansprouts would be ideal, along with a nice squeeze from those lemon cheeks too.

Continue to cook until tender and serve the broth with the braised beef & your choice of condiments on the side.