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Lao Beef Stew
Or Lam
Or Lam is a hearty and flavorful Laotian stew traditionally associated with Luang Prabang. It features tender chunks of beef simmered with a unique blend of Laotian spices, vegetables, and often includes rice balls for added texture. The distinctive peppery and spicy flavor comes from sakhan, the stems of wild vines, along with aromatics like lemongrass, cilantro, dill, basil, and galangal.
🧂 Zutaten
- 2 lb Beef chuck(cut into bite-sized chunks)
- 1 tbsp Neutral oil(high smoke point)
- 1 large Onion(peeled and sliced very thin)
- 1 lb Carrots(peeled, cut into 2-inch chunks)
- 6 cloves Garlic(peeled, minced)
- 2 tbsp Ginger(minced fine)
- 4 ea Jalapeno peppers(thinly sliced)
- 2 cups Beef stock(good quality)
- 2 tbsp Fish sauce(good quality (Nam Pla))
- 2 cups Green beans(washed, snapped, cut to 1-inch pieces)
- 3 ea Scallions(washed, sliced thinly)
- 1 ea Lime(zested and juiced)
- Salt(to taste)
- Black pepper(to taste)
- 3 tbsp Lemongrass(tender centers, finely chopped)
- 2 ea Star anise(fresh)
- 1 ea Cinnamon stick(2-inch, fresh)
- 2 tbsp Fish sauce (for marinade)
- 1 tbsp Brown sugar(dark)
- 2 tbsp Grated ginger (for marinade)
- 2 tsp 5 Spice Powder
👨🍳 Zubereitung
- 1
For the marinade: In a bowl, stir together fish sauce, brown sugar, grated ginger, and 5-spice powder. Add beef to the bowl, massage the marinade into the meat. Let marinate for at least 15 minutes, or longer if time permits (refrigerate overnight if marinating longer).
- 2
Over high heat, bring a wok or large pot to just smoking. Add oil and swirl. Add beef and stir-fry until lightly browned.
- 3
Add onions, carrots, garlic, and ginger. Continue stir-frying until the onions are tender and start to take on color.
- 4
Add beef stock, star anise, lemongrass, cinnamon stick, and 2 tbsp fish sauce. Bring to a boil. Reduce heat, cover, and simmer for about 60 minutes, or until beef is tender.
- 5
Add green beans and jalapeno peppers. Continue simmering uncovered for about 10 minutes, until beans are tender. Add more stock if needed to adjust thickness.
- 6
Stir in scallions, lime zest, and lime juice. Season with salt and pepper to taste. Serve hot with jasmine rice.
💡 Profitipps
- ✓Sakhan, the stems of wild vines, are traditionally used for a peppery flavor but can be omitted if unavailable.
- ✓Adjust the amount of jalapenos to your preferred level of spice.
- ✓This stew can be made ahead of time and reheated, as the flavors meld and deepen.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add other vegetables like eggplant or mushrooms.
- For a richer flavor, use beef short ribs instead of chuck.