Dish of Beef with Long Beans
(click to enlarge)

Beef with Long Beans


Cambodia   -   Chaa Sandach Sach Ko
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
55 min
Yes		 This spectacularly delicious recipe expands the dark complimentary flavors and textures of Long Beans and Beef with carrots. I have made some adjustments - see Comments.

10
1
4
3
4
2
3
------
1-1/2
2
1-1/2
3
------
1/2
1
------
2
oz
#
oz
oz
oz
cl

---
T
t
T
T
---
t
t
---
T
Long Beans (1)
Beef lean (2)
Onion
Carrot
Mushrooms (3)
Garlic
Scallions
-- Sauce
Oyster Sauce
Fish Sauce
Soy Sauce, Sweet (4)  
Water
-- Glaze
Cornstarch
Water
---------------
Oil
Prep   -   (20 min)
  1. Cut LONG BEANS into 1 to 1-1/2 inch lengths.
  2. Slice BEEF 1/8 inch thick and cut into strips about 1-1/2 inches long by 1/4 inch wide.
  3. Cut ONION into quarters lengthwise and slice 1/4 inch wide crosswise..
  4. Peel CARROTS and cut into 1/4 inch square sticks about 1 inch long.
  5. Slice MUSHROOMS about 1/4 inch thick.
  6. Crush GARLIC and chop small.
  7. Cut SCALLIONS crosswise about 1/4 inch wide.
  8. Mix together all Sauce items.
  9. Mix Cornstarch and Water.
Run   -   (35 min)
  1. In a wok spacious sauté pan heat Oil and fry Garlic until it starts to color, then stir in Beef and fry stirring until it loses all raw color and any exuded liquid has evaporated. Remove and set aside, leaving the oil.
  2. Stir in Onions and Carrots. Fry stirring until onions are translucent.
  3. Stir in Beans and Mushrooms until well distributed and coated with oil, then stir in Sauce mix. Bring to a boil and simmer covered, stirring often, until Beans are tender, about 10 minutes.
  4. Stir in Beef and simmer for another 2 minutes, then stir in Glaze mix for a minute or so until shiny. Finally stir in Scallions and take off the heat.
  5. Serve hot with steamed Jasmine rice.
NOTES:

  1. Long Beans:

      These have a darker, sweeter flavor and stand up to cooking better than green beans. For details see our Long Beans page.

  2. Beef:

      Cooking time is very short, so use a reasonably tender cut like shoulder or tenderloin.

  3. Mushrooms:

      The pattern recipe calls for "Crimson Mushrooms". These are common in Laos and Cambodia, but not at all available in North America. I suggest using one of the firmer varieties of Oyster Mushrooms. For details see our Fungus page.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  5. Sweet Soy Sauce:

      The pattern recipe suggests ABC brand, which is widely available. If you have only regular Soy Sauce, use it and add 1 T Blackstrap Molasses or Dark Brown Sugar.

  6. Comments:

      Garlic was not listed but called out in the steps, so the quantity is mine. The Mushrooms were called out in the list, but not mentioned in the steps, so where I put them in is mine. I also restepped the recipe a bit to more closely match the sequencing of other Southeast Asian recipes. Some Cambodian recipes can be too sweet for Western tastes (and health), so I have adjusted a bit, but not drastically. The recipe calls for 1 t Dark Brown Sugar to be caramalized in the oil before adding the Beef. I left this tricky step out, and cut the Oyster Sauce a bit while increasing the Fish Sauce. you may restore these if you wish.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
smm_cowlbn2 170308 cckc37   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.