Penang Beef

This offering is a bit on the fiddly side to set up, but once you have all the bits and pieces in place it is easy enough, and all the bit can be prepped up several hours before cooking so this is a good one for entertaining on a cold winter’s night. It is a much modified version of a recipe published in which I picked up on a very long time ago now. It was contributed by a Leah Ladne, for which I am most grateful. Thank you, Leah.



300g lean rump beef, thinly sliced.

1x160ml can coconut milk

1 dried chilli, seeded and chopped.

1 thumb ginger, peeled and chopped.

1 tblsp lemon grass, grated.

2 leaves kaffir lime, chopped.

1 small onion, peeled and finely chopped.

6 cloves garlic, peeled and chopped.

Small bunch coriander greens, stalks and leaves separated.

2 tsp beef stock powder.

2 tblsp cornflour.

1 tblsp fish sauce.

Salt to taste.

¼ cup peanut butter.

2 cups mixed vegetables.

2 nests dried egg noodles, broken up.



Stir the meat into the coconut milk and set aside to marinate for at least an hour. Place the chilli, ginger, lemon grass, and kaffir lime in a small bowl add 1 ½ cups boiling water; set aside a allow to infuse for at least an hour. Mix together with the onion, garlic, and chopped coriander stalks and set aside. Mix together the stock powder, cornflour, salt, fish sauce and peanut butter together and top up with cold water to the volume of 2 cups and set aside. Chop the coriander leaves finely and set aside.



Add the meat and coconut to a wok or sauté pan over a medium flame. Bring to the boil and seethe for 5 minutes. Pour the chilli mixture through a fine sieve into a clean bowl. Discard the solids and add the liquor to the pan. Add the onion mixture to the pan, stir well.

Add the stock mixture, stir through, cover and simmer for 2-3 minutes until  the sauce is thickened. Add the vegetables, stir through and cook for 5 minutes, then add the noodles and cook for a further 3-4 minutes or as directed on the pack. Serve immediately in bowls, garnished with the chopped coriander leaves.


Serves: 4-5.

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