Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 each | (1-lb) flank steak, partially frozen |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Vegetable oil |
| ½ teaspoon | Sugar |
| 3 eaches | Garlic cloves, minced |
| 1 medium | Size onion |
| 2 smalls | Dried chilies |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Beef stock |
| 5 tablespoons | Vegetable oil |
| ½ teaspoon | Sugar |
| 12 eaches | Red-leaf-lettuce leaves |
| 2 mediums | Size tomatoes, each cut into 6 slices |
| 16 eaches | Cilantro sprigs |
Cut meat lengthwise into 2 or 3 strips; cut strips diagonally into ⅛-inch-thick slices. Place in a medium-size bowl. Add 2 T soy sauce, 1 T oil, ½ t sugar, and garlic. Mix well. Cover and marinate in refrigerator at least 2 hours. Mix again and bring to room temperature before cooking. Cut onion in half lengthwise. Cut each half into quarters, making 8 wedges. Separate onion layers; set aside. Soak chilies in warm water about 30 minutes or until softened.
discard seeds and stems, and mince chilies. Combine chilies, remaining 2 T soy sauce, and beef stock in a small bowl. Heat wok over high heat. Add 4 T oil and heat. Add onion; stir-fry 1 minute.
Remove onion with a slotted spoon, draining oil back into pan; place onion in a small bowl. Add steak to wok; stir-fry 3 minutes. Remove steak and any liquid in wok; add to onion. Heat remaining 1 T oil in wok. Add remaining ½ t sugar. As soon as sugar melts, stir in chili mixture. Return steak and onion to wok; stir-fry 1 minute. Remove from heat. Arrange 3 lettuce leaves on each of 4 lightly heated large individual plates or platters. Place ¼ of beef in center of each serving. Arrange 3 tomato slices around beef. Arrange 4 cilantro sprigs on each serving. Makes 4 servings. Hot Beef Salad - viet nam