Beef Khao Suey (Burmese Inspired)
This Burmese-inspired beef khao suey is so hearty and comforting. Spicy beef atop noodles, dredged in creamy coconut curry, complete with crunchy, herby toppings!
Servings: 4
Calories: 719kcal
Ingredients
For the beef curry
- 4 tablespoons coconut oil or avocado oil
- 1 1/2 pounds stew beef cut into bite sized pieces
- 1 inch piece ginger grated
- 2 cloves garlic minced
- 1 1/2 teaspoon cumin powder
- 1 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1 1/2 teaspoon red chili powder
- 1 teaspoon salt or to taste
- 8 ounces tomato sauce or passata *see note 1
For the coconut curry
- 2 tablespoons neutral oil
- 7-8 curry leaves
- 4-5 fenugreek seeds
- 1 tablespoon gram flour * see note 2
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 13.5 ounces can coconut milk * see note 3
- 1 cup water
Toppings
- 1 boiled egg
- 1 green chili Jalapeno, Thai, Serrano , chopped
- Cilantro chopped
- Red pepper flakes
- Fried onions
- Nut of choice for crunch peanut, almond, cashew
- 1 lemon or lime cut into wedges
Instructions
Make the beef curry
- Heat the oil on medium-high heat, add the ginger and garlic and stir for a few seconds then add the meat. Stir to coat the meat and saute for a minute till the beef changes
- Add the spices and saute the meat and spices for about 30 seconds. Next, add the tomato sauce and stir to coat everything. Lower the heat and cover the pan to let the meat cook. This should take about 40 minutes. Check to see if the beef has softened at the 40-minute mark and let it cook for an additionla 10 miutes till cooked through and softened.
- While the meat is cooking, boil the noodles. Follow the directions on the noodle package.
Make the coconut curry
- In a pan, heat the oil on medium-high heat. Add the fenugreek seeds and curry leaves and stir for about 30 seconds. Next, add all the spices and gram flour and saute for another 30 seconds. Finally, add the coconut milk and water.Lower the heat and let the curry cook uncovered. While the curry is cooking, prepare the toppings.
- Once the curry comes to a boil and has thickened, shut off the heat and cover the pan while we wait for the meat curry to finish cooking.
Prepare the toppings
- Boil the eggs and mash or dice them. Cut the lemon into wedges. Chop the green chiles and cilantro.
- Once the meat is ready, uncover the pan, increase the heat to medium-high ,and let the water evaporate and the oil rise to the top. Stir and switch off the heat.
- Now it is time to plate the Khao Suey! In a bowl, layer your spaghetti, put a generous helping of coconut curry, a serving spoon size of beef, and garnish with your toppings of choice.
- Enjoy warm and remember to protect your clothes with a napkin!
Video
Notes
- Tomato sauce in this recipe does not refer to ketchup but strained tomatoes commonly referred to as tomato sauce or passata here in the U.S.
- Gram flour, known as "besan" in Pakistani and Indian cuisine, is made with split brown chickpeas (chana dal). This is different from chickpea flour, which is made with white chickpeas, also called garbanzo beans.
- I have found Thai Kitchen to be a great brand with consistent results every time. Use this brand if you can find it or use a good quality full-fat, unsweetened coconut milk.
Nutrition
Serving: 1g | Calories: 719kcal | Carbohydrates: 17g | Protein: 44g | Fat: 55g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 152mg | Sodium: 1370mg | Potassium: 1217mg | Fiber: 5g | Sugar: 7g | Vitamin A: 809IU | Vitamin C: 48mg | Calcium: 103mg | Iron: 8mg
