Another Burmese recipe in which you will be able to use any cuts of meat as this would be made with the cheapest cuts in Burma. However, the end result is very tasty, but it does take more than three hours of cooking. In this it is similar to the southern Thai Masaman.
|Beef (lean braising)||675 gm|
|Onions, coarsely chopped||2 large|
|Garlic, crushed||2 cloves|
|Ginger root, fresh, grated||2 tbspns|
|Vegetable oil||4 tbspns|
|Lime juice||1 lime|
|Salt and ground black pepper to taste|
Cut meat into 1.25 cm cubes. In the wok place the oil and then stir-fry the beef till browned on all sides. Add onions, garlic and ginger root and continue to stir-fry until the onion is transparent.
Boil some water and add 200 ml to the wok, stirring well and then add the lime juice. Sprinkle salt and ground pepper as seasoning, cover the wok and reduce heat to simmer for three and a half hours. Add small amounts of boiling water from time to time if necessary. Finally allow the liquid to evaporate and serve in a warmed dish along with steamed rice.