Burmese Kachin Pounded Beef -Beef pieces are pounded together with aromatic spice paste and herbs that will leave you begging for more. Eat them with rice, or salad, or taco, whatever it is, you won’t be disappointed for sure!
This Burmese pounded beef or Kachin pounded beef is my husband’s super favorite beef dish. I actually didn’t know that he would like it that much at the beginning. I think what really perk up this dish, besides the tender beef, is the highly aromatic Vietnamese coriander/ rau ram used in this dish. It makes the dish taste so refreshing. To me it tastes even better with a little heat from the chili (I’m a chili-head, can you blame me ?). But the chili didn’t overwhelm the whole dish, it should just add that right amount of kick and you can still taste the dish without your mouth being numb. Serve this with rice along with other dishes, wrap with up with lettuce, or even with a sandwich, I think you’ll like it.
This pounded beef is so great to wrap in lettuce or served over any salad, or taco! Don’t just take my words for it seriously!
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Recipe is adapted from Naomi Duguid’s BURMA River’s of Flavor Cookbook. I love that cookbook a lot!
Burmese Pounded Beef
- 1 Tbsp cooking oil
- 1 ½ lbs boneless lean beef shoulder
- 1 large bunch of Vietnamese Coriander (rau ram) (you can substitute with 1/2 coriander leaves and mint leaves if you can't find rau ram) - roughly chopped
- Small bunch of coriander leaves (roughly chopped)
- Salt to taste
- 1 tsp ground Sze Chuan peppercorns
- 2- inch slice ginger (finely minced or use garlic press)
- 5 cloves garlic (finely minced or use garlic press)
- 2-3 red chili (seeded if you like and finely chopped)
- ½ Tbsp fish sauce or more to taste
- Cut the beef into small cubes, around 1-inch. Place the meat in a large pot. Place about 1/2 inch of water inside the pot and add in the beef. Let the beef boil for about 30 minutes on low to medium heat
- Preheat a large skillet with oil. Add in the beef and let them brown all over. Set aside
- Place all or half (if you have small mortar) of the ingredients for spice paste in a mortar and pound into a paste. Repeat with another half if you divide them. Place small batches of the meat in the mortar with the spice paste and pound the beef until they are soft and broken. Repeat this step until you have pounded all the beef. Season with salt to your taste if needed
- Lastly add in the Vietnamese coriander and toss to mix again and garnish with coriander leaves for final touch
- Serve with some lettuce as a wrap if you prefer or serve with some rice as part of multi-course meal