Stir-fried beef with peppers and bamboo shoots

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 pounds Rump steak -- thinly sliced
3 Green onions -- cut in 1/2"
2 Cloves garlic -- crushed
1 cup Canned bamboo shoots --
1 large Green sweet bell pepper --
Seeded and sliced
2 tablespoons Nuoc mam sauce
OR 2 tbsp. light soy sauce
1 teaspoon Anchovy extract -- salted to
⅔ cup Beef stock
2 tablespoons Sugar
2 teaspoons Cornstarch mixed with a
Little water

*(Thit Bo Xao Nhanh Voi Mang Va Ot Ngot).

1. Heat the oil in a wok over a high heat, add the beef and stir-fry for 2-3 minutes, stirring all the while, to seal in the flavors of the meat. Scoop out the beef and place itin a warm oven. 2. Add the green onions and garlic to the wok and stir-fry over a moderate heat for 3 minutes. Increase the heat to high, stir in the bamboo shoots and pepper, and stir-fry for 1-2 minutes. 3. Stir in the Nuoc Mam sauce, stock, and sugar. Cover and cook for 3 minutes. Return the beef to the wok and stir for 1 minute. Add the cornstarch to the beef mixture and stir constantly until the mixture thickens. Serve immediately.

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

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