Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1 \N | Clove garlic -- crushed |
| ½ pounds | Topround of beef -- thinly |
| \N \N | Sliced |
| 1 small | Onion -- thinly sliced |
| \N pinch | Turmeric |
| ½ \N | Green chili pepper |
| ½ \N | Inch lemon grass cut from |
| \N \N | The bottom -- thinly sliced |
| 1 tablespoon | Canned coconut milk |
| 1 tablespoon | Peanuts -- crushed |
| \N \N | Handful |
| \N \N | Fresh cilantro -- chopped |
GARNISH
1. Heat the oil until very hot. Add the garlic. When the smell is released, add everything except the coconut milk. Stir-fry for about 3 minutes or until the meat is cooked. 2. Add the coconut milk and stir once. Serve garnished with crushed peanuts and chopped cilantro.
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