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by: katehindin Vietnamese Beef Salad
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Delicious Vietnamese Beef side-dish or over salad - best left overnight in fridge! Great on a fresh salad with the sauce as a dressing.
Created on :
29-04-2007
Ingredients ( 4 )
- 2 Tbsp dark soy sauce
- 2 Tbsp palm or light muscovado sugar
- 2 Tbsp Chinese rice wine
- 1 spring onion, finely chopped
- 1 tsp pepper
- 4 Tbsp peanut oil
- 750g (1.5lb) rump steak, cut into 2.5cm (1 inch) cubes.
- 6 large garlic cloves, finely chopped
Directions
- Combine 2 Tbsp oil with the sugar, rice wine, garlic, soy sauce, spring onion and pepper then chuck in the steak, cover it and let it marinade overnight in the fridge. Chuck the other 2 Tbs oil into a frypan and when it's just abuot to get smoky, chuck in the beef. Fry for about a minute without touching, then toss the pan about and let the other side fry. About 3-4 minutes should do it. This is most delicious served over a simple salad of greens, capsicum and red onion. Also delicious if you use the left-over liquid to make up a dressing!
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