Crispy beef slices served with a spicy dip
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef tenderloin |
| Cut across the grain into | ||
| Thin slices -- 2 inches | ||
| Long | ||
| 2 | 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 |
| Vegetable oil spray -- for | ||
| Deep frying | ||
| Salt and freshly ground | ||
| Black pepper | ||
| Cornstarch | ||
| 4 | tablespoons | Nuoc mam sauce |
| OR light soy sauce | ||
| 2 | teaspoons | Chili oil |
Directions
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