肉类是珍贵的,佛教传统在越南强大,这就是为什么牛肉菜肴被认为是一种奢侈品。巧妙的厨师切入嫩,大理石切成小块,使它们浸泡味道,然后迅速烹饪并用芳香草药烹饪。在这里,用轻微的沙拉酱混合的胡椒,咸味甜美的牛肉混在一起,在拼盘上筹集了一个伟大的酱汁,非常适合米饭。豆瓣在摇晃的牛肉(如此命名为锅的前后摇动)下,豆瓣叶子飘落着,而他们的茎保持脆脆。在夏天,亚樱桃西红柿为radicchio。对于令人惊叹的开胃菜,用一些新鲜的草药和牙签为炒牛肉供应,以便于分享。

Andrea Nguyen

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Read the full recipe after the video.

Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Beef
Salad

Directions

Make the beef
  • Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.

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Make the salad
  • Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.

  • Heat a large, heavy skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.

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