Prep 10 mins
Cook 10 mins
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.
- 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
- 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.
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.
hmmm, I don't think I've ever seen people putting meat or onions in "rau muong xao". Lots of garlic though. And we add a little bit of salt to keep the green colour. "Rau muong" I have seen translated to "water spinach"? I've seen them in NY and Philly Chinatown, but not Boston.
'Rau Muong' is usually referred to as 'swamp cabbage' or 'ong choi' in grocery store. Unfortunately, most southern states (FL, TX) are banning this b/c it's overtaking local vegetation