Penang Beef Curry Recipe

Name: Penang Beef Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2-inch piece of peeled fresh ginger, thinly sliced; 5 cilantro stems; 3 garlic cloves; 1 teaspoon whole black peppercorns; 1 teaspoon whole cloves; 1 star anise pod; 3 tablespoons soy sauce; 1 tablespoon black soy sauce (see Note) or 3/4 teaspoon soy sauce with 1/4 teaspoon molasses; 2 teaspoons crushed rock sugar or turbinado sugar; Kosher salt; 2 pounds hanger steak, cut into 1-inch cubes; 2 tablespoons vegetable oil; 1 1/2 tablespoons Penang or red curry paste (see Note); 1 cup unsweetened coconut milk; 1 tablespoon Asian fish sauce; 1 1/2 tablespoons freshly squeezed lime juice; 2 teaspoons sugar; Kosher salt; Cilantro leaves, for garnish; Steamed rice and lime wedges, for serving

Servings: persons

One 2-inch piece of peeled fresh ginger, thinly sliced
5 cilantro stems
3 garlic cloves
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 star anise pod
3 tablespoons soy sauce
1 tablespoon black soy sauce (see Note) or 3/4 teaspoon soy sauce with 1/4 teaspoon molasses
2 teaspoons crushed rock sugar or turbinado sugar
Kosher salt
2 pounds hanger steak, cut into 1-inch cubes
2 tablespoons vegetable oil
1 1/2 tablespoons Penang or red curry paste (see Note)
1 cup unsweetened coconut milk
1 tablespoon Asian fish sauce
1 1/2 tablespoons freshly squeezed lime juice
2 teaspoons sugar
Kosher salt
Cilantro leaves, for garnish
Steamed rice and lime wedges, for serving

1
prepare the braised beef Wrap the ginger, cilantro stems, garlic, peppercorns, cloves and star anise in a cheesecloth bundle and tie with kitchen string.
2
In a large saucepan, combine 3 quarts of water with the spice bundle, both soy sauces, rock sugar and 1/2 teaspoon of salt and bring to a boil.
3
Add the steak cubes and simmer over moderately low heat, stirring occasionally, until the meat is tender, about 1 hour.
4
Using a slotted spoon, transfer the meat to a plate.
5
Discard the spice bundle and reserve the spiced broth for another use.
6
meanwhile, make the curry In a large, deep skillet, heat the vegetable oil until shimmering.
7
Add the curry paste and fry over moderately high heat, stirring, until the paste is fragrant and the oil is bright red, about 2 minutes.
8
Add the coconut milk, fish sauce, lime juice and sugar and bring just to a simmer.
9
meanwhile, make the curry Add the steak cubes to the curry sauce and simmer over moderate heat, stirring occasionally, until the sauce is slightly reduced, about 5 minutes.
10
Season with salt.
11
Ladle the beef curry into bowls and garnish with cilantro leaves.
12
Serve with steamed rice and lime wedges.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: One 2-inch piece of peeled fresh ginger, thinly sliced, 5 cilantro stems, 3 garlic cloves, 1 teaspoon whole black peppercorns, and more.

Yes, Penang Beef Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penang Beef Curry

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