Naomi Duguid's Kachin Pounded Beef with Herbs

Name: Naomi Duguid's Kachin Pounded Beef with Herbs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Beef; 454 grams stewing beef or boneless beef shoulder, trimmed of fat and cut into approximately 1-inch cubes; 4 servings Flavor Paste; 118 milliliters loosely packed Vietnamese coriander, coarsely torn or chopped, or substitute coriander leaves; 2 teaspoons chopped garlic; 1 Tbsp chopped ginger; 1 teaspoon ground Sichuan pepper; 1 teaspoon lightly toasted Sichuan peppercorns; 2 dried red chiles, stemmed; 2 teaspoons salt; 1 scant tablespoon peanut oil or vegetable oil; 237 milliliters About water

You can never have too many main course recipes, so give Naomi Duguid's Kachin Pounded Beef with Herbs a try. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 525 calories, 54g of protein, and 26g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of beef, ground sichuan pepper, substitute coriander leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the curry paste you could follow this main course with the Chocolate Hazelnut Cake with Praline Chocolate Crunch as a dessert.

Instructions

Pour 1/2 inch of water into a wok or wide pot, add the beef and Sichuan pepper, and bring to a boil. Cook at a low boil until the meat is tender, 20 to 30 minutes, decreasing the heat gradually as the water evaporates. There should be very little liquid left.

Ingredients you will need

Pepper

Water

Beef

Meat

Equipment you will use

Pot

Wok

Remove from the heat.

Place a heavy skillet or a wok over medium heat, add the oil, and tilt the pan to coat the cooking surface.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the meat and cook, turning occasionally, until all surfaces have changed color a little, about 6 minutes. Set aside.

Ingredients you will need

Meat

For the flavor paste: If you have a large mortar, combine the ginger, garlic, dried chiles, Sichuan peppercorns, and salt and pound and grind to a paste.

Ingredients you will need

Dried Chili Pepper

Peppercorns

Garlic

Ginger

Salt

Equipment you will use

Mortar And Pestle

Add the coriander and pound to incorporate it.

Ingredients you will need

Coriander

Add the meat and pound to blend the flavor paste thoroughly into the meat. (If your mortar is too small to accommodate all the meat at once, remove half the paste and then work with half the meat and half the flavor paste at a time.) The meat will soften and break down but should not be completely pulverized.

Ingredients you will need

Meat

Equipment you will use

Mortar And Pestle

Alternatively, mince the ginger and garlic very fine and set aside in a small bowl. Use a spice grinder or coffee grinder to reduce the dried chiles and Sichuan peppercorns to a powder. Stir the powder into the garlic and ginger, then add the salt and use the back of the spoon to blend them together. Chop the coriander fine and blend into the flavor paste.

Ingredients you will need

Dried Chili Pepper

Peppercorns

Coriander

Coffee