How to Make South East Asian Marinated Beef Laksa Asian Cooking Recipe Cuisine

Indonesia, Malaysia, Singapore Marinated Beef Laksa

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

10 oz lean beef fillet

3 tbsp lime juice

3 tbsp olive oil

1 tsp chili oil

1 small red chili, chopped

2 shallots, white part only, finely chopped

1 clove garlic, minced

2 tbsp finely chopped cilantro

1/4 cup laksa paste

4 cups beef or vegetable stock

4 cups coconut milk

2 tsp fish sauce

2 cups baby spinach leaves

4 oz mixed fresh mushrooms, sliced if large, for garnish

4 oz deep-fried tofu sliced, for garnish

4 large sprigs fresh cilantro for garnish

1/4 cup crispy fried onions or shallots for garnish

Directions:

Wrap beef fillet in plastic wrap and freeze until partially frozen, for about 1 hour. Remove from freezer and slice into very thin strips. Place in a ceramic or glass bowl and add 1 tbsp lime juice, 1 tbsp olive oil, chili oil, chili, shallots, garlic and cilantro. Mix gently to combine marinade ingredients. Cover and refrigerate for 1 hour.

In a large saucepan over medium-high heat, heat remaining oil until hot, about 1 minute. Add laksa paste and cook, stirring, until very fragrant, about 5 minutes.

Add remaining lime juice, stock, coconut milk and dish sauce, reduce heat to medium and bring mixture to a steady simmer. Simmer for 15 minutes. Stir in spinach and simmer until leaves have wilted, about 1 minute.


Remove beef from refrigerator. Ladle soup into individual bowls and add beef and marinade. Top with garnishes, finishing with crispy fried onions. The beef and mushrooms will cook in the stock. Serve immediately. 


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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