Beef with brown sauce

Ingredients for 4 servings:

• 1 tbsp beans, ferment black, rinsed and roughly crushed
• 3 tbsp chicken broth, or water
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil, dark
• ½ tsp brown sugar
• 1 tbsp oil
• 4 garlic cloves
• 250 g roast beef (rump or rump steak)
• 4 beans, green (asparagus beans), alternatively potato beans
• 2 m.-large carrot(s)
• 2 spring onions
• ¼ bunch coriander leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Phat Neua Tao Jiaw Dam

In a small bowl, mash the fermented beans with a fork and stir in the broth, fish sauce, oyster sauce, sesame oil, and sugar. Finely chop the garlic and thinly slice or strip the meat. Cut the beans into pieces about 5 cm long. If using green beans, blanch them in salted water for about 3 minutes. Then refresh with ice-cold water. Cut the spring onions into pieces about 2.5 cm long. Peel the carrots and cut them into 2.5 cm sticks. Heat the oil in a wok or frying pan, stir-fry half of the finely chopped garlic over medium heat until golden brown. Add half of the meat and stir-fry for 3-4 minutes, until the meat is cooked. Remove and repeat with the remaining garlic and meat. Return everything to the wok. Add the green beans and carrots to the meat with the sauce and stir-fry for 1-2 minutes. Finally, add the spring onions and fry for a few seconds. Garnish with coriander leaves on a serving platter.