Recipe by WaterMelon
Rau Muong = water spinach/kang kong (common vegetable in South East Asia). I 'adopted' this recipe from the 'orphan recipes' list. Will try this soon, and edit it if necessary.
Top Review by Julesong
I made this for Steingrim's dinner tonight - delicious! I did have some differences, however. I used buffalo, rather than beef. I used fresh baby spinach leaves, 6 ounces (about 4 cups) rather than actual rau muong. I misread the recipe and chopped up 2 medium onions - but it tasted quite good with that much! I also used 2 large cloves of garlic. A good subtitle for this recipe would be "Vietnamese Pepper Beef with Spinach." :) One nifty thing about the recipe is the use of cornstarch as a "marinade" before cooking the meat - when you use cornstarch this way, it tenderizes the meat and gives it a really nice, velvety texture! We'll be making this again! Advice: don't substitute soy sauce for the nuoc mam/nam pla - the fish sauce really does wonderful things to the overall flavor of the dish.
- 6 ounces rump steak
- 1 medium onion
- 1 teaspoon black pepper
- 1 1⁄2 tablespoons fish sauce (nuoc mam/nam pla)
- 1 teaspoon cornstarch
- fresh spinach, rinsed and cut into 3 inch stalks
- 1 large tomatoes, sliced into thin wedges
- 1 clove garlic, minced
- 2 tablespoons oil
Directions See How It's Made
- Trim any fat from steak. Sliced thinly, against the grain.
- Chop onion finely and combine with meat, 1/2 tsp pepper, 1/2 tablespoon fish sauce and cornstarch, set aside 10mins.
- Heat 1 TB oil in a wok/skillet. Add the meat mixture and stir fry until meat is cooked. Remove from pan, set aside.
- Heat remaining 1 TB oil in the pan, stir fry the garlic until fragrant.Add spinach and stir fry for 3 minutes.
- Add remaining fish sauce and tomato.
- Stir fry 2 minutes, then add the meat to the pan and give the mixture a good stir.
- Sprinkle with remaining 1/2 tsp pepper and serve immediately with jasmine rice and other dishes if desired.