Kachin pounded beef with herbs from Burma: Rivers of Flavor by Naomi Duguid

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Accompaniments: Tamarind-pumpkin curry; Perfumed coconut rice

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Notes about this recipe

  • amraub on December 16, 2012

    Very interesting dish, especially with the numbing from the Sichuan peppercorns. The numbing did seem to get a bit overwhelming towards the end, so I would recommend small portions. Served the the tamarind-pumpkin curry.

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Reviews about this recipe

  • Serious Eats

    Once again, the balance of spice and aromatics here were top-notch. The numbing Sichuan peppercorns were particularly nice with the tender, mellow beef and grassy cilantro.

    Full review
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