1.3 kg (3 lbs) beef
2 tsp sugar
1 tsp salt
1 tsp chicken stock
1/2 tsp pepper
2 tsp five-spice/ bo kho powder
2 tbsp minced garlic
1 tbsp grated ginger
2 tbsp soy sauce
4 stalks lemongrass, cut into 3-inch length and slightly bruised
3 star anise
1 cinnamon stick
1.5 cup tomato sauce (or 3 tbsp tomato paste)
300ml coconut water
6 cups beef broth (or water)
1 kg ( 2 lb) carrots
more salt, sugar, chicken stock to taste
optional: coloring oil from annatto seeds
French baguettes / rice noodle
pepper, fried red shallot
sawtooth herbs, Thai basils
thinly sliced onion, chopped spring onion, cilantro
-Marinade beef for 30 minutes with 2 tsp sugar, 1 tsp salt, 1 tsp chicken stock, 1/2 tsp pepper, 2 tsp five-spice/ bo kho powder, 1 tbsp minced garlic, 1 tbsp grated ginger, 2 tbsp soy sauce
-Heat a large wok/sauce pan on medium high, add 1 tbsp minced garlic, lemon grass, star anise, cinnamon stick and fry for 30 seconds to bring out the aroma. Add in marinated beef and stir-fry until it is no longer pink. Add tomato sauce, coconut juice, water/ beef broth. Bring to a boil, cover and cook under medium heat until tender. You can also use pressure cooker.
- Optional: stir fry carrots with garlic, salt, sugar, oyster sauce to make them more tasty.
- Transfer carrots to the pot and cook until soft. Adjust to your taste with salt and sugar.
-Garnish with pepper, fried shallot, Thai Basils and sawtooth herb.
- Serve with baguettes or rice noddle.