Vietnamese Beef Stir-Fry With Lychees

Submitted by noway

"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."

 

• Ready In: 30mins
• Ingredients: 20
• Serves: 4-6

ingredients

• 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

• Marinade

• 3⁄4 tablespoon light soy sauce
• 1⁄3 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons oil
• 1 tablespoon water

• Thickening

• 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

directions

1. Skin and remove cores from lychees.
2. Slice beef thinly. Prepare marinade and marinate beef for half an hour.
3. Heat 1 tbsp oil in wok or skillet and cook beef, remove from skillet.
4. In same skillet, heat up 1 tbsp of oil. Stir-fry green pepper and red chili.
5. Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
6. In same skillet, heat up 2 tbsp of oil. Stir-fry beef thoroughly with garlic.
7. Sizzle 1 tsp of wine.
8. Mix well and add in pickled ginger shoots, green onions, pepper, chili and lychees. Stir-fry thoroughly.
9. Pour in thickening.
10. Serve over rice.

Reviews

[liuzhou]

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.