Vietnamese Aromatic Beef Stir-Fry




Vietnamese Aromatic Beef Stir-Fry

Recipe only

Modern Vietnamese cuisine reflects the influence of the county's previous French colonists, whereas the traditional food of the people has more in common with neighboring Chinese dishes. One distinguishing note, however, is that the Vietnamese use fish sauce extensively while the Chinese cooking relies more on the presence of soy sauce.

INGREDIENTS

2 tablespoons peanut oil
800 g beef strips
1 medium brown onion, chopped finely
3 garlic cloves, crushed
1 fresh long red chili, chopped finely
10 cm stick, fresh lemongrass, chopped finely, white part only
1 star anise
1 cinnamon stick
4 cardamom pods, bruised
350 g fresh green beans, cut in 4 cm lengths
2 tablespoons ground green bean sauce
2 tablespoons fish sauce
1/2 cup coarsely chopped fresh coriander
1/2 cup toasted almond flakes


METHOD

1. Heat half the oil in a wok; stir-fry the beef, in batches, until browned. Cover and keep warm.

2. Heat remaining oil in the same wok; stir-fry onion until soft. Add garlic, chili, lemongrass, star anise, cinnamon, cardamom and beans; stir-fry until beans are tender. Discard star anise, cinnamon and cardamom. Return beef to wok with sauce, stir-fry until heated through. Stir in coriander and nuts off the heat.
Location: South East Asia

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