• 2 tbspvegetable oil
• 300 gbeef chuck, cut into bite-sized pieces
• 5 slicesyoung galangal
• 1 stalklemongrass stalk, thinly sliced diagonally
• 2 piecescilantro roots, roughly chopped
• 95 clchicken stock
• 1 tbspfermented fish sauce
• 1 tbspfish sauce
• 5 piecesmakrut lime leaves, bruised
• 1 handfuldill, roughly chopped
• 3 piecesyoung Paederia foetida shoots, optional
• 7 piecesred bird’s-eye chillies
• 3 piecesspring onions, cut into 4 cm lengths
• 6 piecesdried red bird’s-eye chillies, chopped, for the paste
• 0,5 tspsalt, for the paste
• 2 piecessmall shallots, sliced, for the paste
• 5 piecesgarlic cloves, chopped, for the paste
• 1 stalklemongrass stalk, finely sliced, for the paste
• 2 thin slicesgalangal, chopped, for the paste
• 1 piecelong pepper, for the paste
• 0,5 tspSichuan peppercorns, for the paste
• 0,25 tspcoriander seeds, for the paste
• 0,25 tspdill seeds, for the paste

Préparation

1. 1For the chilli paste, pound all the ingredients in a mortar until smooth, then set aside.
2. 2Heat the oil in a large saucepan over medium heat and fry the chilli paste for 1 minute, until fragrant.
3. 3Add the beef, galangal, lemongrass and cilantro roots. Stir-fry for 2 minutes, until the meat begins to cook.
4. 4Pour in the stock, fermented fish sauce and fish sauce. Simmer for 30 minutes, until the beef is tender.
5. 5Add the makrut lime leaves, dill, young Paederia foetida shoots, chillies and spring onions. Cook for another 1 to 2 minutes, then serve.