Vietnamese Stir-Fried Beef Salad
- Ready In:
- 43mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
-
Dressing
- 3 tablespoons Chinese white rice vinegar
- 1 tablespoon garlic, finely chopped
- salt
- pepper
- 2 teaspoons sesame oil
- 3 tablespoons peanut oil
- 6 tablespoons spring onions, finely sliced
-
Marinade
- 1 tablespoon fish sauce (nuoc mam or nam pla)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- pepper
-
Salad
- 1 lb lean filet of beef, sliced against the grain 1/4-inch thick and 2-inches long
- 3 tablespoons peanut oil
- 5 tablespoons garlic, coarsely chopped
- 8 ounces soft salad leaves (2 cups)
directions
- In a large salad bowl, combine the vinegar, garlic, salt, and pepper.
- Gradually beat in the sesame oil and peanut oil.
- Stir in the onions; then, set aside.
- In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
- Heat wok over high heat until very hot, then add peanut oil.
- When it's hot, stir-fry the garlic until it turns golden brown (20 seconds).
- Remove with a slotted spoon and drain on paper towels.
- Reheat the oil, and when it's very hot and smoking slightly, add the beef and cook until it's just barely cooked through (2 minutes).
- Remove and let drain through a sieve.
- Add the leaves to the dressing in the bowl and toss thoroughly to coat.
- Garnish with garlic and top with beef.
- Serve immediately.
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RECIPE SUBMITTED BY
littleturtle
United States