OH! Magazine - Australian Version August 2015 | Page 15

www.peteevans.com.au
www.peteevans.com.au

PETE
EVANS

PETE EVANS’
VIETNAMESE BEEF CURRY
Celebrity chef Pete Evans creates a delicious winter warmer.
I have always had a serious love for Asian flavours. Through my surfing travels I have always been
excited to try cuisines from the far east that tantalise my taste buds. This Vietnamese beef cheek
curry is everything that Asian food should be: flavoursome, rich and full of heart. The whole family will
love this one! Enjoy!

What you’ll need:
1.2kg beef cheeks (or other cuts of beef, lamb
or chicken suited to slow cooking),
cut into 2.5cm cubes
3 tablespoons curry powder
2 teaspoons ground turmeric
1 pinch cayenne pepper (optional)
1 tablespoon coconut sugar
4 tablespoons coconut oil
4 Asian shallots (spring onions),
cut into 1 cm slices
1 carrot, chopped
5 garlic cloves, sliced
4 cm piece ginger, finely chopped
650ml beef, chicken stock or water
3 tablespoons fish sauce
300ml coconut cream
1 large handful water spinach leaves
1 large handful Vietnamese mint
Cooked cauliflower rice, to serve
Fresh lime, to serve

How to make it:
1. Preheat the oven to 160°C. Combine the beef cheeks,
curry powder, turmeric, cayenne pepper, and coconut sugar
in a bowl and season with salt and pepper. Toss the
ingredients together to combine and leave to marinate in
the fridge for 15 minutes.
2. Heat the two tablespoons of coconut oil in a large ovenproof
pan or casserole dish over medium-high heat. Add the
shallots, carrots and cook for four minutes until slightly
softened, then add the ginger and garlic and cook for a
further one-minute until the garlic starts to colour and is
fragrant. Remove from the pan.
3. Wipe the pan clean and return it to a medium-high heat
with the remaining oil. When the oil is hot, add the
marinated beef in batches, and cook until well browned.
Return all the meat and the cooked garlic, shallots and
ginger back to the pan and pour in the stock and fish
sauce. Bring to a simmer then cover and transfer to the
oven. Cook for 2.5 hours, or until the meat is tender. Add
the coconut milk to the curry and cook for a further five
minutes before serving. Season with more salt and pepper
if needed and fold in the water spinach.
4. Garnish the curry with some Vietnamese mint leaves, and
serve with cauliflower rice, some fermented veggies and
lime on the side.

( OH! MAGAZINE ) AUGUST 2015

15