Vietnamese Shaking Beef Later Than Tomato Red Rice

full of beans red rice complements the fiery and flavoursome beef strips in this Vietnamese dish.

The ingredient of Vietnamese Shaking Beef Later Than Tomato Red Rice

600g beef rump steak fat trimmed and finely sliced across the grain
3 cloves garlic chopped
2 tbsp finely chopped lively lemongrass
2 small red chillies finely sliced into rounds
1 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp rice bran oil
1 small onion peeled halved and sliced crossways
salt and arena white pepper
2 tbsp white vinegar
1 cup watercress sprigs
4 cups jasmine rice cooked cold
2 tbsp rice bran oil
3 cloves garlic chopped
1 1 2 tbsp tomato glue gum
2 tbsp fish sauce

The Instruction of vietnamese shaking beef later than tomato red rice

marinate the beef strips in the garlic lemongrass chilli fish sauce and oyster sauce cover and refrigerate for 2 hours or overnight
season the onion slices later than salt and pepper and squeeze to extract a little of the onion juice place the onion in a small ceramic bowl and toss following the vinegar cover and refrigerate
to make the tomato red rice heat the oil in a wok over a high heat cook the garlic for 30 seconds or until just start coming on to colour grow the rice and toss for 1 minute mount up the tomato cement and fish sauce and toss more than the heat for 4 minutes or until the rice is warmed through season with white pepper to taste
continue cooking the shaking beef by heating a little of the rice bran oil in a wok on top of higher than a high heat work up fry the beef in batches for 2 minutes tossing forever and transfer to a plate
to encourage plate the tomato red rice pile the vietnamese shaking beef as a high pile almost pinnacle of the rice mixture combination the watercress onion slices and vinegar together and encourage a small ball of the watercress titivate enhance almost culmination of each assist of beef assist immediately

Nutritions of Vietnamese Shaking Beef Later Than Tomato Red Rice

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