Ingredients Jump to Instructions ↓

  1. 1 each (1-lb) flank steak, partially frozen

  2. 1 tablespoon Vegetable oil

  3. 3 eaches Garlic cloves, minced

  4. 1 medium Size onion

  5. 2 smalls Dried chilies

  6. 2 tablespoons Soy sauce

  7. 2 tablespoons Beef stock

  8. 5 tablespoons Vegetable oil

  9. teaspoon Sugar

  10. 12 eaches Red-leaf-lettuce leaves

  11. 2 mediums Size tomatoes, each cut into 6 slices

  12. 16 eaches Cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Cut meat lengthwise into 2 or 3 strips; cut strips diagonally into ⅛-inch-thick slices. Place in a medium-size bowl. Add 2 T soy sauce, 1 T oil, ½ t sugar, and garlic. Mix well. Cover and marinate in refrigerator at least 2 hours. Mix again and bring to room temperature before cooking. Cut onion in half lengthwise. Cut each half into quarters, making 8 wedges. Separate onion layers; set aside. Soak chilies in warm water about 30 minutes or until softened.

  2. discard seeds and stems, and mince chilies. Combine chilies, remaining 2 T soy sauce, and beef stock in a small bowl. Heat wok over high heat. Add 4 T oil and heat. Add onion; stir-fry 1 minute.

  3. Remove onion with a slotted spoon, draining oil back into pan; place onion in a small bowl. Add steak to wok; stir-fry 3 minutes. Remove steak and any liquid in wok; add to onion. Heat remaining 1 T oil in wok. Add remaining ½ t sugar. As soon as sugar melts, stir in chili mixture. Return steak and onion to wok; stir-fry 1 minute. Remove from heat. Arrange 3 lettuce leaves on each of 4 lightly heated large individual plates or platters. Place ¼ of beef in center of each serving. Arrange 3 tomato slices around beef. Arrange 4 cilantro sprigs on each serving. Makes 4 servings. Hot Beef Salad - viet nam


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