Vietnamese Shaking Beef Later Than Tomato Red Rice
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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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