Aromatic Vietnamese beef curry
2 tbsp peanut oil
750g beef strips
150g brown onion, finely chopped
3 clove garlic, crushed
1 fresh long red chilli, finely chopped
10cm stick fresh lemon grass (20g), finely chopped
1 star anise
1 cinnamon stick
4 cardamom pods, bruised
375g snake beans, cut into 4cm lengths
2 tbsp ground bean sauce
2 tbsp fish sauce
1/2 cup coarsely chopped fresh coriander
1/2 cup flaked almonds, roasted
Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned.
Remove from wok; cover to keep warm.
Heat remaining oil in wok over high heat; stir-fry onion, about 3 mins or until soft.
Add garlic, chilli, lemon grass, star anise, cinnamon, cardamom and beans; stir-fry until beans are tender.
Return beef to wok with sauces; stir-fry until heated through.
Remove wok from heat; stir in coriander and nuts.
Discard star anise, cinnamon and cardamom before serving.