About this recipe: This is a quick Vietnamese stir-fry of sliced beef sirloin and green beans, best served over rice.
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