Burmese pounded beef with herbs



burmese pounded beef

  • 500 grams Beef silverside, cut into 2 cm cubes
  • 1 teaspoon Sichuan pepper
  • 200 milliliters Coconut milk
  • 5  tablespoons Spring Onion, finely sliced
  • 1 teaspoon Peanut oil
  • Fresh coriander leaves, for garnish
  • Fresh red chili, seeded and finely sliced for garnish
  • 1 Makut lime leaf, finely sliced for garnish
  • The Herb paste
  • 1 tablespoon Ginger, chopped
  • 3 cloves Garlic, chopped
  • 2 Dried red chili
  • 1 teaspoon Sichuan peppercorns, lightly toasted
  • 2 Spring Onion, sliced
  • 2 Makut (Thai) Lime Leaves, very finely sliced
  • 3 tablespoons Fresh Corriander stalks and roots, chopped


burmese pounded beef

  1. Brown the meat in a pan with a little peanut oil. Remove. Add the coconut milk and Sichuan pepper and bring to a boil. Add the meat, and cook until soft and tender. Remove from heat.
  2. To make the herb paste: Combine the fresh ingredients with the peppercorns and a little salt in a heavy pestle and mortar and pound to a fine paste.
  3. Then add the cooked meat and pound until the herbal flavours are well incorporated into the meat. The meat should be broken down, but not completely pulverized.

burmese pounded beef

  1. Add the finely sliced spring onion to a serving bowl and add the pounded meat. Taste for flavour. Add salt if needed.
  2. If the meat is too dry, add a little of the coconut milk in which the meat was braised. Serve at room temperature.
  3. Alternatively, add some coconut milk and warm the meat in a pan. Serve with chopped coriander leaves, and very finely sliced red chili and makut lime leaf as garnish.

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