Burmese-style Beef Gurry with Vermicelli Rice Noodles

Name: Burmese-style Beef Gurry with Vermicelli Rice Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2
Cuisine: Chinese
Ingredients: 5½ oz vermicelli rice noodles; 2 tablespoons peanut oil; 1 teaspoon turmeric; 1 large onion, peeled and chopped; 1 handful chopped Thai basil leaves; 1 handful chopped fresh cilantro; 4 garlic cloves, crushed and finely chopped; 2 tablespoons fish sauce (nam pla); 2 red chilies, seeded and chopped; 1 tablespoon freshly grated ginger; ½ teaspoon brown sugar; 1 lemongrass stalk, chopped; 1 tablespoon ground coriander; 1 tablespoon shrimp paste; 2 shallots, peeled and chopped; 1¼ cups coconut milk; 12½ oz sirloin steak, cubed

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

China Modern

By Ching-He Huang

Published 2006

About

A delicious Burmese curry that you can adapt to your taste. If you cannot take chilies, reduce the quantity I give or, if you love spiciness, increase the number of chilies and you can also add some crushed dried chilies. This recipe can be served with steamed rice but I love Chinese vermicelli rice noodles: they make for a lighter meal and marry well for our East meets East theme.

Ingredients

Asia
Myanmar (Burma)
China
Main course
Pasta
Southeast Asia

Ingredients

Method