Essential Lemongrass
As lemongrass is often used in Asian cuisine, it is also desirable for its medicinal value. Most Asian dishes use lemongrass as an essential ingredient because of its delightful flavor. Some people even brew tea with lemongrass for remedial purposes. Researchers also say its healing power as an antibiotic is a value that lemongrass holds to its own identity.
For our homemade meat curries, fish, or soup dishes, we use lemongrass as one of the essential ingredients. The use of lemongrass in my mother's home cooking became as common as our routine home cooking. During those days, when I was in the 3rd grade, there is one of my most vivid memories. It was when my father returned from work and he would mix the curry that was cooked that day with rice in a large platter, then let us sit around him and feed us as after school snack. Thank you! Dad. For all the timeless memories.
After arriving in the US, steak also becomes a meal option. As a result, I periodically made steak curry for my family. Cooking the steak with lemongrass and curry leaves became a variation of our mom's recipe of Myanmar beef stew. This dish pairs well with either plain bread or white rice. Alongside this dish, Masoor Dal (Pink Lentil Soup) is a paring dish that compliments the flavors of the Beef Curry (Myanmar Beef Stew).
Burmese Beef Stew (or) Beef Curry with Lemongrass (3 serving)
Ingredients
1.5 lb. Beef (Steak prefer top sirloin)
1 cup Chopped Onion
1 tbsp. Chopped Ginger
1 tbsp Chopped Garlic
2 tbsp Chili powder
1 tsp Black Pepper powder
2 tsp Salt
1/2 tsp Turmeric powder
1 tbsp Fish sauce
1 stalk Lemongrass (pounded)
1/2 cup Canola oil
1 stem Curry leaves (at least 10 leaves)
Instructions
1. Cut the meat into 1-inch cubes and marinate with salt, pepper and turmeric powder.
2. In the Dutch oven (4 qt.), with medium-high heat, add the oil and brown the meat cubes and strain out of oil and set it in the bowl.
3. Into the same Dutch oven with remaining oil, add all the chopped onion, garlic, and ginger together with chili powder. Stir gently till the onions are translucent.
4. Add the browned meat cubes together with fish sauce and lemongrass. Stir for 3 to 5 minutes to bring out the flavor of fish sauce and lemongrass.
5. Then add 1 or 2 cups of water to cover the meat and turn down the heat to medium-low, cover the pan with a lid and let it simmer for 15 to 30 minutes. (Note: If the meat is not forked tender, we may need to add 1 cup of water and simmer for a few more minutes)
6. Do not forget to stir occasionally not to get burnt on the bottom of the pan.
7. When the meat is tender enough to chew, add the curry leaves as final touch then cook for 5-10 more minutes to bring out the curry flavor.
