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Chha sakh ko kroeung (Spicy beef with tomatoes & celery)

Method

  • Pound together the galangal, turmeric, lemongrass, garlic and chillies with a mortar and pestle until well combined. Set aside.
  • Heat a little oil in a hot wok (or large heavy-bottomed, non-stick pan) until smoking and toss the beef until just sealed. Remove.
  • Then heat a little fresh oil in the wok to smoking and sauté the celery and curry paste to toast the spices.
  • Turn the heat down and add the tomatoes, stock, oyster sauce and soy with a little ground pepper and the sugar. Stir well and simmer for 2-3 mins.
  • Then return the beef to the wok with the chopped celery leaves. Toss to heat through and taste for seasoning.
  • Serve on a bed of steamed rice.

Ingredients

  • 1 thick slice galangal (or ginger), finely chopped
  • 1 thick slice fresh turmeric, finely chopped (or 1 heaped tspn ground turmeric)
  • 2 lemongrass stalks, white part only, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 small red chillies, finely chopped
  • vegetable oil
  • 600 gm prime beef, finely sliced
  • 2 celery stalks, sliced on the diagonal plus the leaves
  • 4 ripe red tomatoes, cut into wedges
  • ¼ cup chicken stock
  • 2 tspn oyster sauce
  • 2 tspn soy sauce
  • freshly ground pepper
  • 1 tspn palm (or soft brown) sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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