Stir-fried beef with peppers and bamboo shoots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | pounds | Rump steak -- thinly sliced |
| 3 | Green onions -- cut in 1/2\" | |
| Lengths | ||
| 2 | Cloves garlic -- crushed | |
| 1 | cup | Canned bamboo shoots -- |
| Sliced | ||
| 1 | large | Green sweet bell pepper -- |
| Seeded and sliced | ||
| 2 | tablespoons | Nuoc mam sauce |
| OR 2 tbsp. light soy sauce | ||
| And | ||
| 1 | teaspoon | Anchovy extract -- salted to |
| Taste | ||
| ⅔ | cup | Beef stock |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Cornstarch mixed with a |
| Little water | ||
Directions
*(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