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–+ servings

Or Lam

A versatile Lao stew is traditionally associated with Luang Prabang, hearty, and filling
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinade 1 hour
Total Time 2 hours 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Thai
Servings 4 Perons
Calories 2042 kcal

Equipment

  • 1 Large Wok or heavy skillet With Cover

Ingredients
  

Marinade

  • 2 tbsp Fish Sauce Good Stuff (Nam Pla)
  • 1/2 tsp Black Pepper Coarse Ground
  • 2 tsp 5 Spice Powder
  • 1 tbsp Brown Sugar Dark Brown Sugar
  • 2 tbsp Grated Ginger

Stew

  • 1 tbsp Neutral Oil High Smoke Point
  • 2 lb Beef Boneless, cut to bite sizes chunks (Chuck)
  • 1 ea Onion Peeled, 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, (see notes)
  • 2 cups Beef Stock Good Stuff, (make your own)
  • 2 tbsp Fish Sauce Good Stuff (Nam Pla)
  • 2 cups Green Beans Washed, snapped, cut to 1"
  • 3 ea Scallions Washed, sliced thinly
  • 1 ea Lime Zested and juiced
  • Salt and Pepper To Taste
  • 3 tbsp Lemongrass Tender Centers, finely chopped
  • 2 ea Star Anise Pods Fresh, Please
  • 1 2" Cinnamon Stick Fresh, Please
  • 1 bunch Mint Washed, Trimmed and Chopped
  • 1 bunch Cilantro Washed, Trimmed and Chopped

Instructions
 

Marinade

  • Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
  • Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits, you can cover and refrigerate overnight.

Stew

  • Over high heat, bring the wok to just smoking.
  • Add oil and swirl.
  • Add beef and stir-fry until lightly browned.
  • Add onions, carrots, garlic, and ginger, and continue stir-frying until the onions are tender and start to take color.
  • Add beef stock, star anise, lemongrass, cinnamon, and fish sauce, and bring to a boil.
  • Reduce heat, cover, and simmer for about 60 minutes, until beef is tender.
  • Add green beans, jalapenos, and scallions (and a little more stock if needed, adjust thickness to your desire) and continue simmering uncovered for about 10 minutes, until beans are tender. (Maybe slip in an additional dash of coarse ground black pepper.)
  • Taste, season, and balance flavor. ( Remove the Star Anise and Cinnamon stick)
  • Stir in lime juice and serve with fresh herbs, additional peppers, and lime zest on the side.

Notes

Where to start with this dish? It is a farmer's dish, meant to cook old water buffalo, but adopted and adapted to the villages and cities.  We will forgo the search for sakhan and use chili peppers for our peppery, spicy flavor.
First of all, Chilies... This recipe is written to my taste, so BEWARE; you may want to do the following, reduce the number of peppers, seed them, or add them in with the onions and carrots to allow them to cook down and mellow. As always, taste your peppers, "What you don't taste now can burn your arse tomorrow."
The initial chao will be a very high-heat experience, BE VERY SURE of what you are doing.  If you are doing this the first time...  DON'T ... 
This initial sear/char imparts a beautiful flavor, but it is not worth involving the Fire Department.
Brown the beef in a more sedate manner, perhaps on medium-high, and heat the pan to a 3-second pan*.  Or use an infrared thermometer.
*(3 Second Pan, place the pan over medium-high heat, place your hand in the pan, (DON'T TOUCH THE PAN YOU, IDIOT)  When your hand gets hot after 3 seconds.  Your pan will be between 300 and 400 degrees.  This level of heat will generate a decent sear on the meat.

Nutrition

Calories: 2042kcalCarbohydrates: 13gProtein: 9gFat: 217gSaturated Fat: 119gPolyunsaturated Fat: 8gMonounsaturated Fat: 74gTrans Fat: 0.01gCholesterol: 154mgSodium: 1676mgPotassium: 516mgFiber: 2gSugar: 6gVitamin A: 585IUVitamin C: 11mgCalcium: 72mgIron: 2mg
Keyword Beef, Spicy, Stew
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