Entree: Myanmar – Kachin & Northern Myanmar – Pounded Beef with Herbs (Tender cooked beef pounded and tossed with bright fresh mountain herbs, chilies, and a tangy fish-sauce dressing)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 1 lb (450 g) beef flank or sirloin, trimmed and cut into 2-inch pieces
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) sugar
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice
- 3 tbsp (45 ml) peanut oil or neutral oil
- 4 cloves garlic, minced (approx. 12 g)
- 1 inch (2.5 cm) piece ginger, peeled and thinly sliced (approx. 10 g)
- 2 small red chiles, thinly sliced (or to taste) (approx. 8 g)
- 3 scallions, white and green parts thinly sliced (approx. 45 g)
- 1 cup (30 g) fresh cilantro leaves, roughly chopped
- 1/2 cup (15 g) fresh mint leaves, roughly chopped
- 1/2 cup (15 g) fresh Thai basil or sweet basil leaves, torn
- 2 tbsp (30 ml) roasted rice powder (toasted short-grain rice ground) (optional)
- 1 tbsp (9 g) toasted sesame seeds (optional)
- 3 cups (720 ml) steamed jasmine or sticky rice, for serving

Instructions

1. Season the beef pieces with 1/2 tsp salt and 1/4 tsp sugar. In a heavy skillet over medium-high heat, add 1 tbsp (15 ml) oil and sear beef in batches until browned on all sides and just cooked through, about 3–5 minutes per side depending on thickness. Remove and let cool slightly.
2. While beef cools, prepare the herb mixture: combine cilantro, mint, basil, scallions, sliced chiles, minced garlic, and sliced ginger in a bowl.
3. Transfer the cooled beef pieces to a mortar and pestle (or use a sturdy cutting board and cleaver) and lightly pound to break the fibers — you want torn, tender pieces rather than a puree. If using a mortar, pound until the beef is shredded into bite-sized pieces.
4. In a small bowl whisk together fish sauce, lime juice, remaining 1/2 tsp salt, remaining 1/4 tsp sugar, and 2 tbsp (30 ml) oil to make the dressing.
5. Combine the pounded beef with the herb mixture in a large bowl. Pour the dressing over and toss thoroughly to coat. Sprinkle in roasted rice powder and toasted sesame seeds if using, and toss again to incorporate.
6. Taste and adjust seasoning with more fish sauce or lime juice as desired. Serve immediately alongside steamed jasmine or sticky rice, offering extra lime wedges and fresh herbs at the table.