About this recipe:This is a quick Vietnamese stir-fry of sliced beef sirloin and green beans, best served over rice.
1 clove garlic, minced
1/4 teaspoon white pepper
1 teaspoon cornflour
1 teaspoon vegetable oil
500g (1 1/4 lb) beef sirloin steak, thinly sliced
3 tablespoons vegetable oil, divided
1/2 onion, thinly sliced
250g (9 oz) fresh green beans, trimmed
4 tablespoons chicken stock
1 teaspoon soy sauce
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Method Prep:10min › Cook:20min › Ready in:30min
In a large mixing bowl, combine garlic, pepper, cornflour and 1 teaspoon vegetable oil. Add beef, and mix well.
In a large wok, heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside.
Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add stock. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender but crisp. Stir in soy sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.
The one who wrote this recipe probably doesn't come from Vietnam. Some of you complain it's not flavorful is because of the technique wasn't right! You don't use 1 clove of garlic! You use as much as you like! put on medium high fire add oil then meat stir fast until it change colour half way, add a bit fish sause (enough to taste). When the meat just change colour all together, transfer it to a dish. Remember beef or pork stir-fried too long with medium heat gets chewy! Then add more garlic and a bit more oil if you want on medium-high to high heat, pour in green beens. You need to stir them fast and continueously until they all turn to deeper green colour; season with more fish sauce to the taste. The second stage of the been is to lower the heat to medium to low medium, stir the beens every 10 seconds or so untill they get soft. You may add tablespoon of water or so few times. Please remember that unlike chinese food, VERY few Vietnamese dishes have cornflour in them to make the food look thick and shiny. Also remember unlike other Asian foods, southeast asian food (including Thai food for example) season with fish sauce rather than soy sauce. - 24 Jul 2008