Aromatic Vietnamese beef curry

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 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.