An orange tablecloth with a white and gold pattern filled with rice vermicelli, Burmese beef curry and red chopsticks.

This Burmese beefiness back-scratch is made with sirloin, ginger, kokosnoot milk, chiles, turmeric, cilantro, and basil served over vermicelli rice noodles. Curry in a hurry.

An orange tablecloth with a white and gold pattern filled with rice vermicelli, Burmese beef curry and red chopsticks.

A delicious Burmese beefiness curry that you can adapt to your taste. If you can't take chiles, reduce the quantity or, if yous beloved spiciness, increase the number of peppers; you tin can also add some crushed dried chiles also. This recipe can be served with steamed rice, but I love Chinese vermicelli rice noodles.–Ching-He Huang

LC NOODLING AROUND WITH RICE NOODLES Notation

Rice noodles come in all mode of widths. In most Chinatowns, you can detect fresh, fat, folded rice noodles as broad every bit a human being's chugalug being sold on the sidewalk for equally niggling as a dollar a bag. Those are lovely and squishy, although they're intended for stir-chips and soups and aren't quite correct for this dish. Fortunately what is right for this dish far are the various dried rice noodles that are far more common and readily found in most local grocery stores.

Rice noodles come up in varying widths. What you want here is the very skinny vermicelli, which works well in this sorta instance where you simply want to twirl the noodles on a fork before you scoop up some of the gravylike (in a good mode) curry sauce. Merely keep, noodle effectually with some other sorts of rice noodles, and see what trips your fancy.

Burmese Beef Curry with Rice Noodles

An orange tablecloth with a white and gold pattern filled with rice vermicelli, Burmese beef curry and red chopsticks.

This Burmese beefiness back-scratch is fabricated with sirloin, ginger, kokosnoot milk, chiles, turmeric, cilantro, and basil served over vermicelli rice noodles. Back-scratch in a bustle.

Ching-He Huang

Prep 20 mins

Cook ten mins

Total 30 mins

For the paste

  • 4 garlic cloves crushed and finely chopped
  • i tablespoon freshly grated ginger
  • ii fresh red republic of chile peppers seeded and finely chopped
  • 1 large onion peeled and chopped
  • 1 teaspoon turmeric
  • 1 scattering chopped cilantro leaves
  • 1 scattering chopped Thai basil leaves

For the beef

  • two tablespoons peanut oil
  • 2 shallots peeled and chopped
  • ane tablespoon shrimp paste
  • One 12 ane/two-ounce sirloin steak cubed
  • 1 1/iv cups coconut milk
  • 1 lemongrass stalk* chopped
  • one/2 teaspoon dark-brown sugar
  • 1 tablespoon ground coriander
  • ii tablespoons fish sauce (nam pla)
  • 5 1/2 ounces rice vermicelli noodles

Make the beef

  • Heat a wok over loftier rut, add together the oil and shallots and shrimp paste, and stir-fry for less than 1 infinitesimal. Add the paste and stir-fry for 1 minute. Add the steak and stir fry until browned on all sides, virtually 2 minutes.

  • Stir in the coconut milk. (For a thinner sauce, you could also add a little chicken stock at this phase. For a creamier back-scratch, yous could add some coconut cream.) Add the lemongrass, brown sugar, coriander, and fish sauce. Bring to a boil and sprinkle with the cilantro and Thai basil.

  • Meanwhile, bring a big pot of water to a boil and cook the rice noodles according to the bundle instructions. Drain the noodles and divvy them between 2 serving bowls. Ladle the back-scratch over the noodles and serve immediately.

*How practice I chop lemongrass?

Lemongrass is used extensively in Asian cooking, especially in Burma, Vietnam, Thailand, Lao people's democratic republic, and Kingdom of cambodia. If y'all're not terribly familiar with it, you might have some trepidation almost getting it ready to use.

First, you need to remove any tough outer leaves, chop off the white bulb, and discard those bits. Side by side, slice rings until you hit the fibrous, tough function–about 2/3 of the way upwards. Those upper pieces, by the way, tin can exist bruised (simply bend them until they're fragrant and softened) and added to a simmering goop to add some extra flavor–just don't consume 'em. They're awfully tough.

Now offset chopping those rings. Or toss them into a food processor. Or smash them with a mortar and pestle. Just keep at information technology until you have something that looks more like flakes, rather than gristly rings. Annihilation leftover can exist put in a plastic zipper bag and chuck into the freezer, where they'll exist ready for next fourth dimension.

Serving: ane portion Calories: 1056 kcal (53%) Carbohydrates: 92 g (31%) Protein: 54 thou (108%) Fatty: 54 grand (83%) Saturated Fat: 32 g (200%) Polyunsaturated Fat: half dozen g Monounsaturated Fat: 12 g Cholesterol: 194 mg (65%) Sodium: 1953 mg (85%) Potassium: 1494 mg (43%) Fiber: half dozen thou (25%) Carbohydrate: 9 m (x%) Vitamin A: 622 IU (12%) Vitamin C: 77 mg (93%) Calcium: 199 mg (20%) Iron: 11 mg (61%)

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Originally published May 5, 2004

Recipe © 2006 Ching-He Huang. Photo © 2006 Kate Whitaker. All rights reserved. All materials used with permission.

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