Prep 15 mins
Cook 15 mins
Posted for ZWT6. The recipe recommends fresh lychees but I imagine you could use canned if you can't find them. Prep time does not include 30 minute marinating time.
- 1⁄3 lb beef
- 10 lychees
- 2 2⁄3 ounces pickled ginger, shoots sliced thinly
- 1 red chili, cut into pieces
- 1 green pepper, cut into pieces
- 2 green onions, sectioned
- 1 teaspoon minced garlic
- 1 teaspoon red wine (optional)
- 3 cups cooked jasmine rice or 3 cups basmati rice
- 3⁄4 tablespoon light soy sauce
- 1⁄3 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons oil
- 1 tablespoon water
- 1 dash of sesame oil and pepper
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1 tablespoon tomato sauce
- 1⁄2 teaspoon cornstarch
- 3 tablespoons water
- Skin and remove cores from lychees.
- Slice beef thinly. Prepare marinade and marinate beef for half an hour.
- Heat 1 tbsp oil in wok or skillet and cook beef, remove from skillet.
- In same skillet, heat up 1 tbsp of oil. Stir-fry green pepper and red chili.
- Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
- In same skillet, heat up 2 tbsp of oil. Stir-fry beef thoroughly with garlic.
- Sizzle 1 tsp of wine.
- Mix well and add in pickled ginger shoots, green onions, pepper, chili and lychees. Stir-fry thoroughly.
- Pour in thickening.
- Serve over rice.
Fascinating recipe.<br/><br/>In step three we have to "cook" the beef.<br/><br/>In step six we have to stir fry the beef. Thoroughly.<br/><br/>And in step 8 we have to fry it again! Thoroughly - for the second time. Medium rare? Or leather?<br/><br/>But the bit I love most is step 5. Frying water and draining it through a colander.<br/><br/>Apart from being ridiculous, this recipe is about as Vietnamese as McDonalds.