Beef with lemon grass and mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef tenderloin |
| Sliced very thinly across | ||
| The grain | ||
| And cut into 2 x 3 inch | ||
| Pieces | ||
| 2 | Stalks fresh lemon grass | |
| Sliced paper-thin and finely | ||
| Chopped | ||
| 2 | Fresh cred chili peppers, | |
| Minced | ||
| 6 | Cloves garlic -- minced | |
| 3 | tablespoons | Nuoc mam sauce |
| OR light soy sauce | ||
| 1 | teaspoon | Arrowroot or cornstarch |
| 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 |
| Ground | ||
| Sprigs of cilantro -- for | ||
| Garnish | ||
Directions
*(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