Burmese Beef Curry with Bamboo Shoots

Ingredients

• about 680 g Beef stew meat
• 1 can Bamboo shoots
• 1 can Coconut milk
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 tbsp Fish sauce
• 2 tbsp Coconut oil
• 4 cups Cauliflower rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat and add the 2 tablespoons of coconut oil. Heat the oil until it shimmers, about 175°C.
2. 2Add the 1 medium onion, 4 cloves of garlic, and 2.54 cm of ginger to the pot. Cook, stirring frequently, until the vegetables are softened and fragrant, about 5-7 minutes.
3. 3Stir in the 1 teaspoon of turmeric powder and 1/2 teaspoon of chili powder. Cook for 1 minute more, stirring constantly until the spices are fragrant.
4. 4Add the about 680 g of beef stew meat to the pot. Cook, stirring occasionally, until the beef is browned on all sides, about 8-10 minutes.
5. 5Pour in the 1 can of bamboo shoots and the 1 can of coconut milk. Stir to combine everything. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 50-60 minutes, or until the beef is very tender. Stir occasionally to prevent sticking.
6. 6Once the beef is tender, stir in the 1 tablespoon of fish sauce.
7. 7Serve the Burmese Beef Curry with Bamboo Shoots hot over the 4 cups of cauliflower rice.

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