This almost has a stew feel to it, but trust me it’s packed with flavor and really good. I can’t wait for the cold fronts to start rolling in!
Asian Beef with Basil
(Adapted from Food & Wine)
3 garlic cloves, chopped
3 lemongrass stalks, lower third only, chopped
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon sugar
1/8 teaspoon Chinese five-spice powder
3 1/2 pounds beef chuck, cut into 1 1/2-inch cubes
2 ½ tablespoons vegetable oil
1 medium onion, cut into 1/2-inch pieces
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/4 teaspoon crushed red pepper
2 tablespoons tomato paste (I used ketchup)
5 cups beef broth
4 carrots, cut into 2-inch lengths
3 star anise pods
1 whole lemongrass stalk, cut into 3-inch lengths and lightly smashed
Cooked medium-thick rice noodles, for serving
1/2 cup torn basil leaves
1 long fresh red chile, thinly sliced (I used a green chile)
MARINATE THE MEAT In a mini food processor, mince the garlic with the lemongrass. Add the soy sauce, oil, salt, sugar and five-spice powder and pulse to combine.
In a large bowl, toss the beef with the marinade to coat thoroughly. Let marinate at room temperature for 30 minutes.
MAKE THE STEW In an enameled cast-iron casserole, heat 1 tablespoon of the oil over moderate heat.
Add half of the meat; cook until lightly browned.
Transfer to a bowl.
Repeat with 1 tablespoon of the oil and the remaining meat.
Add the remaining 1/2 tablespoon of oil to the casserole along with the onion, garlic, ginger and crushed red pepper.
Add 1 tablespoon of water, cover and cook over low heat, stirring occasionally, until the aromatics are softened, about 5 minutes.
Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute.
Add the broth and bring to a boil, scraping up any browned bits.