Rau Muong Xao (made with Spinach)

READY IN: 20mins
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.

Ingredients Nutrition

Directions

  1. Trim any fat from steak. Sliced thinly, against the grain.
  2. Chop onion finely and combine with meat, 1/2 tsp pepper, 1/2 tablespoon fish sauce and cornstarch, set aside 10mins.
  3. Heat 1 TB oil in a wok/skillet. Add the meat mixture and stir fry until meat is cooked. Remove from pan, set aside.
  4. Heat remaining 1 TB oil in the pan, stir fry the garlic until fragrant.Add spinach and stir fry for 3 minutes.
  5. Add remaining fish sauce and tomato.
  6. Stir fry 2 minutes, then add the meat to the pan and give the mixture a good stir.
  7. Sprinkle with remaining 1/2 tsp pepper and serve immediately with jasmine rice and other dishes if desired.

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