Kaw - Beef Stew

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This is my mom’s recipe for a Cambodian beef stew.

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Ingredients

• 3 lbs ribeye or chuck roast, cubed (boston butt for pork version)

• 8 star anise

• 2-3'“ ginger, peeled and sliced thick

• 8 cloves of garlic, peeled and smashed

• 4 tbsp palm sugar

• 3 tsp chicken bouillon powder

• 1 tsp ground black pepper

• 2 tablespoons mushroom/dark soy sauce

• 1 tbsp oyster sauce

• 3 cups hot/boiling water

• 8 hard boiled eggs, peeled, whole

Instructions

1. Combine all ingredients from sugar through oyster sauce to make a thick sauce.

2. Toss your cubed meat into the sauce until well covered

3. Heat a wok over very high heat until it steams

4. Toast the star anise, ginger, and garlic. Set aside when fragrant.

5. Keeping the wok on high heat, brown and caramelize the meat

6. Add the toasted anise/ginger/garlic to the wok - combine and continue to cook for 4-6 more minutes until the meat looks cooked through

7. Add hot water and eggs

8. Simmer for 10-15 minutes

9. Serve warm with steamed rice