Yield: 4 servings
|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 teaspoons||Cornstarch mixed with a|
*(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