Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Beef tenderloin |
\N \N | Sliced very thinly across |
\N \N | The grain |
\N \N | And cut into 2 x 3 inch |
\N \N | Pieces |
2 \N | Stalks fresh lemon grass |
\N \N | Sliced paper-thin and finely |
\N \N | Chopped |
2 \N | Fresh cred chili peppers, |
\N \N | Minced |
6 \N | Cloves garlic -- minced |
3 tablespoons | Nuoc mam sauce |
\N \N | OR light soy sauce |
1 teaspoon | Arrowroot or cornstarch |
\N \N | Freshly ground black pepper |
3½ tablespoon | Vegetable oil |
2 mediums | Onions -- finely sliced |
1 cup | Button mushrooms |
1 teaspoon | Sugar |
½ cup | Roasted peanuts -- coarsely |
\N \N | Ground |
\N \N | Sprigs of cilantro -- for |
\N \N | Garnish |
*(Thit Bo Nau Voi Sa Va Nam).
1. Combine the beef, lemon grass, chili, half the garlic, 2 tablespoons Nuoc Mam sauce, arrowroot, black pepper, and 2 tablespoons oil in a bowl. Set aside for 20 minutes. 2. Pour 1 tablespoon oil in the wok over a medium heat and add the onions and the remaining garlic. Stir-fry for 1-2 minutes until they are golden brown. Remove the onions and set aside. Add ½ tablespoon more oil and, when hot, add the beef, the mushr 3. Scoop the food from the wok and arrante it on a warmed serving dish. Arrange the sauteed onions around it and sprinkle th peanuts and black pepper over everything.
Garnish with cilantro sprigs.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books