Ingredients Jump to Instructions ↓

  1. 4 -

  2. 300 g 90 ml 1/2 15 g 2 1/2 g 400 g 10 g 10 g 15 g 1/2 cup 2 Fillet steak

  3. Vegetable oil

  4. Red bell pepper, deseeded and sliced

  5. Garlic, minced

  6. Ground black pepper

  7. Fresh, soft noodles

  8. Cornstarch

  9. Nuoc cham sauce

  10. Sugar

  11. Beef broth

  12. Green onions (scallions) chopped

Instructions Jump to Ingredients ↑

  1. Part-freeze steak to make it easier to cureach piece into 2 thin slices, making four slices. Place steak on aplate and cut into four slices. Spread each with bell pepper, garlic and1 tablespoon oil. Turn steak in to marinate it, cover and refrigeratefor 45 minutes.

  2. Pour 40 ml oil into a heavy based pan,ensuring the based is coated.

  3. Separate the noodles with hands. Heat oilto medium, add noodles and press them in and down with hands and spatulato fit the pan.

  4. Heat until noodles are golden and crisp.

  5. Cook until browned then leave it in the pan for about 15 minutes as itwill break up.

  6. Loosen edges and base of pancake gently.

  7. Place a large place over the pan and quickly invert the pan to settlethe pancake on the plate. Gently slide the pancake back into the pan,uncooked side down and continue cooking 5 to 10 minutes. Return pancaketo plate in the same manner and keep warm in low oven.

  8. In the same pan, heat 2 1/2 tablespoon oiluntil smoking, add meat and bell pepper. Mix and stir quickly on bothsides, not overcooking.

  9. Mix sugar, nuoc cham sauce, broth andcornstarch till smooth and add to steak.

  10. Turn meat to absorb flavors, remove it andstir sauce rapidly until thick, returning steak briefly to coat withsauce.

  11. Serve steak and sauce on top of pancakeand cut into 4 or 8 if presenting as an entree.

  12. Top with sauce and garnish with choppedgreen onions (scallions).


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