Life gets super busy with a busy toddler at home so I like to cook things that need the least amount of preparation time. It took me less than 15 mins to pull this thai beef stew dish together for our dinner plus lunch for myself and my hubby tomorrow. I let the beef stew simmer on the stovetop for 3 hours while putting my baby to nap and also had a chance to do a little cleaning.
This Thai beef stew is super light yet packed with lots of flavors. We like to eat it with warm jasmine rice but some prefer to serve it with rice noodles.
Personally, I like to add sambal on a side to spice it up a little bit and to remind myself of the street food in Thailand.
There are lots of ingredients but they can easily be found in any common kitchen.
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▶ Recipe
Prep time - 15 mins
Cook time - 2-3 hours
Makes about 4-5 servings
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▶ Ingredients
750g roast beef, cubed
3 celery stalks, halved
1 garlic
1 onion
1 inch long knob of ginger, sliced
700g daikon, cubed
4 tbsp goji berries
4 cups water
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▶ Spice bag
1 tbsp coriander seeds
1/2 tbsp black pepper
1 cinnamon stick (4inches)
2 bay leaves
1/4 c cilantro stems
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▶ Sauce Mix
2 tbsp brown sugar
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp seasoning sauce/ meggi
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▶ Tapioca slurry
2 tbsp tapioca flour
1/4 cup water
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Toast your spice and put them in a spice bag and set aside. Sear the beef at high heat then add all your ingredients except for the slurry. Bring to boiled then simmer for 2-3 hours until your beef is fork tender. Take out your spice bag, celery garlic, onion and ginger then add the tapioca slurry.
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