The Story
Si Byan is the heart of a Burmese table, a rich, slow-cooked curry where oil rises to the top and flavor runs deep. Served with white rice, vegetables, and a comforting soup, it’s a meal that brings everything together. Paired with fermented fish soup, it becomes the everyday rhythm of Burmese life, simple, satisfying, and full of home.
Instructions
- 1
Cut the beef shank into moderate-sized pieces.
- 2
In a bowl, combine the beef with 2 tablespoons of salt, 2 tablespoons of MSG, 1 tablespoon of turmeric powder, 3 tablespoons of paprika, and 280 milliliters of yogurt.
- 3
Mix well to ensure the beef is evenly coated and marinate in the refrigerator for at least 2 hours, or preferably overnight.
- 4
Peel and chop two large onions, one whole garlic bulb, and 2-3 inches of fresh ginger.
- 5
Blend or crush the onions, garlic, and ginger into a smooth paste.
- 6
Heat 120 milliliters of oil in a large pan over medium heat.
- 7
Add 1 tablespoon of turmeric powder to the heated oil and stir.
- 8
Add the blended aromatic mixture to the pan and cook, stirring occasionally, for 20 to 30 minutes until the mixture has separated from the oil and is fragrant.
- 9
Once the aromatics are cooked, add the marinated beef to the pan.
- 10
Cook the beef until all the water has evaporated and the mixture is dry.
- 11
Add 200 milliliters of water to the pan and cook until it has evaporated, stirring occasionally.
- 12
Repeat the process of adding 200 milliliters of water at a time, cooking until it evaporates, until the beef is softened and tender. Add fish sauce as needed as your taste.
- 13
Ensure the final addition of water has evaporated and check that oil has separated on top.
- 14
Taste the beef to adjust for tenderness to your preference before serving.
- 15
The dish is now ready to be served.