Bo Kho Sa Nghe (Braised Beef with Lemongrass and Turmeric), Made with Monk Fruit Sweetener

Method

1. Wash 500g beef flank, clear the odor and cut it into bite sized cubes.
2. Rinse 4 stalks of lemongrass, slice 2 of them thinly and crush the other 2. Peel 50g fresh turmeric, wash it, slice it and pound it lightly. Stem 3 red horn chilies, cut 2 into short lengths, and seed and mince the third.
3. Season the beef with 1 tablespoon seasoning powder, 2 tablespoons fish sauce and 1/2 tablespoon turmeric powder, mix well and leave it for 30 minutes.
4. Set a clay pot over the heat with 4 tablespoons cooking oil. Once the oil is warm, add all the lemongrass and fresh turmeric and fry until fragrant.
5. When the lemongrass and turmeric are golden and fragrant, add the beef. Once the surface firms up, pour in 100ml water.
6. When it boils, add the cut and minced chili, cover and braise for 30 to 40 minutes until the flank is tender and full of flavor.
7. Add 2 teaspoons kOBE Monk Fruit Blend, adjust the seasoning to taste and turn off the heat.

Tips

• Wipe the beef flank with a clean damp cloth rather than washing it under running water so it keeps its juices.
• This dish goes very well with crisp rice crust.
• Pound the fresh turmeric roughly rather than blending it smooth, as a fine grind turns the pot bitter.
• Fry the lemongrass and turmeric until golden and fragrant before the beef goes in, which is what carries the aroma through.
• Braise over low heat with the lid on, since lifting the lid repeatedly dries the pot out before the meat is tender.