Crispy beef slices served with a spicy dip

Yield: 4 servings

Measure Ingredient
1 pounds Beef tenderloin
\N \N Cut across the grain into
\N \N Thin slices -- 2 inches
\N \N Long
2 \N Eggs -- beaten
1 tablespoon Sesame seed oil
1 tablespoon Nuoc mam sauce -- optional
¼ teaspoon Sugar
2 teaspoons Finely minced ginger root
1 teaspoon Rice wine or dry sherry
\N \N Vegetable oil spray -- for
\N \N Deep frying
\N \N Salt and freshly ground
\N \N Black pepper
\N \N Cornstarch
4 tablespoons Nuoc mam sauce
\N \N OR light soy sauce
2 teaspoons Chili oil

DIP

*(Thit Bo Cat Lat Gion An Voi Nuoc Cham).

1. Mix the dip ingredients thoroughly in a bowl and set aside. 2.

Mix all the other ingredients except the cornstarch in a second bowl and allow to marinate for 1 hour before cooking. 3. Dredge the beef slices in cornstarch. In a wok, deep-fry a few pieces at a time until golden brown. The color comes from the cornstarch and not the beef. Drain, and put on a dish and serve with the chili dip.

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

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