Vietnamese Beef Curry
Serves: 4
Ingredients
2 tablespoons vegetable oil
750g rump beef steak, trimmed, cubed
1 large onion, sliced
4 garlic cloves, crushed
2 long red chillies
2cm piece ginger, peeled, grated
2½ tablespoons curry powder
2 teaspoons caster sugar
2 teaspoons turmeric
2 carrots, sliced
400ml can coconut milk
400g can diced tomatoes
1 cup water
1 tablespoon fish sauce
coriander leaves, torn baguette, lime wedges, to serve
Method
- Heat oil in a saucepan on high. Cook beef in 2-3 batches, 5-6 minutes each, until browned all over. Remove from pan and set aside.
- Reduce heat to medium. Saute onion 3-4 minutes, until lightly golden. Stir in garlic, chilli, ginger, curry powder, sugar and turmeric. Cook 1-2 minutes, until fragrant.
- Return beef to pan with carrot, stirring, 1 minute, to coat in spices.
- Add coconut milk, tomato, water and fish sauce. Bring to boil. Reduce heat to low. Simmer covered, 40-45 minutes, until beef is tender.
- Serve topped with coriander leaves, a torn baguette for dipping and lime wedges.
Tips
If preferred, make a quick Indian curry using beef or chicken and Patak's Paste or Simmer Sauce.
We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.
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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers
Julian Robertshaw, Executive Chef - Melbourne Racing Club
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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour