French colonial steak (bip - tech kieu phap thuoc dia)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chili sauce |
| 2 | Garlic cloves -- crushed | |
| 2 | tablespoons | Black vinegar |
| 1 | Piece entrecote steak | |
| OR beef tebderkiub -- about | ||
| 2 | Pounds | |
| 1 | Shallot | |
| Thinly sliced and deep-fried | ||
| Until crisp | ||
| 1 | tablespoon | Chopped peanuts |
Directions
GARNISH
1. Mix the chili sauce, garlic, and vinegar in a bowl. Cover the steak with this marinade and leave overnight if possible. 2. Set the broiler at its highest. Slip the steak under it for a good 4 minutes on each side and allow it to rest for 5 minutes. 3. Cut the steak across the grain in thin slices and place attractively on a serving dish. Sprinkle with the shallots and peanuts.
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