Recipe Cuisine: Vietnamese
Theme: One Bowl Wonder
Vietnamese sheer beef salad
By: Tim Bass
Ingredients
- 500 g tenderloin beef steak, cubed
- medium onion, halved and thinly sliced
- 11/2 tablespoons rice vinegar
- salad mix 400 grams
- 1 tablespoon olive oil & 1/2 teaspoon salt
- 1 tablespoon oil
- 4 cloves garlic, minced 2 teaspoons rice wine, sherry or sake
- 2 teaspoons fish sauce 1 teaspoon sugar 1/4 teaspoon freshly ground black pepper
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
- OBENTO - OBENTO SAUCE - COOKING SAKE
Method
- Combine the Marinade ingredients in a large bowl and mix well. Place the beef in the Marinade and mix until the beef is well coated. Allow to marinate for at least 30 minutes.
- Combine the sliced onion and vinegar in a bowl. Set aside for 10 minutes, then squeeze the onion to remove the moisture.
- Combine the onion, salad mix, olive oil and salt in a serving platter and toss to mix thoroughly. Set aside.
- Heat the oil in a wok or skillet over high heat. Stir- fry the marinated beef for 1 to 11/2 minutes until the meat is seared outside but is still pink inside. Remove from the pan and spread the beef on top of the etables. Serve immediately.
