Burmese Beef Curry with Green Beans

Ingredients

• about 680 g Beef Stew Meat
• about 450 g Green Beans
• 1 medium Onion
• 4 cloves Garlic
• 5.08 cm Ginger
• 1 tsp Turmeric Powder
• 0.5 tsp Chili Powder
• 1 can Coconut Milk
• 2 tbsp Fish Sauce
• 1 cup Vegetable Broth
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat, approximately 190°C. Add the 2 tablespoons of vegetable oil and let it heat up until it shimmers.
2. 2Carefully add the about 680 g of beef stew meat to the hot oil. Brown the beef on all sides, which should take about 5-7 minutes. Once browned, use a slotted spoon to remove the beef from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, which has been chopped, to the pot. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
4. 4Add the 4 cloves of garlic, which have been minced, and the 5.08 cm piece of ginger, which has been grated, to the pot with the onions. Cook for 1 minute more, stirring constantly, until the garlic and ginger smell fragrant.
5. 5Stir in the 1 teaspoon of turmeric powder and the 0.5 teaspoon of chili powder. Cook for 30 seconds, stirring, until the spices are fragrant.
6. 6Return the browned about 680 g of beef stew meat to the pot. Pour in the 1 can of coconut milk and the 1 cup of vegetable broth. Add the 2 tablespoons of fish sauce. Stir everything together, then bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 45-60 minutes, or until the beef is very tender when pierced with a fork.
7. 7Add the about 450 g of green beans, trimmed and cut into bite-sized pieces, to the pot. Stir them into the curry, cover the pot again, and continue to cook for another 15-20 minutes, or until the green beans are tender but still have a slight crispness.
8. 8Serve the Burmese Beef Curry hot, ideally with steamed rice.

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