• oil
  • 600g lean steak, diced
  • 4 shallots, sliced 
  • 3 stalks lemongrass, 1 bashed but left whole
  • 2 cloves garlic, crushed
  • 2 red chillies, chopped
  • lime leaves
  • star anise
  • 400ml  vegetable stock
  • 1 tbsp fish sauce
  • 1 lime, plus wedges to serve
  • to serve coriander leaves
  • to serve  jasmine rice or greens


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Heat 1 tsp oil in an ovenproof pan with a lid. Season the steak pieces and fry in batches, scooping out once browned. Add the shallots, lemongrass, garlic and chilli to the same pan and cook until fragrant. Add the lime leaves, star anise and the meat, and cover with stock. Add the fish sauce. Put the lid on and put in the oven for 1½ hours. (Remove the lid for the last 15 minutes to thicken the sauce if it’s too thin.)

  • STEP 2

    Add the lime juice and the season with more fish sauce if you like. Scatter with coriander and serve in bowls with jasmine rice and Asian greens.


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