Sauteed Beef with Rice Noodles and Salad
Serves 2
Ingredients
- 1/4 lbs. beef
- 1 tsp. coriander
- 1 1/2 Tbsp. chopped shiso
- 1.5 oz. mixed salad
- 3.5 oz rice noodles
- 1 tsp vegetable oil
- 1 tsp finely chopped garlic
- 2 tbsp beef stock or water
- 1.5 oz.
- 2 tbsp fish sauce
Marinade
- 1 tsp vegetable oil
- 1 tsp finely chopped lemon grass
- 1 Tbsp Fresh Mint
- 1 Tbsp Cilantro
Garnish
- 1 tbsp crispy-fried shallots
- 1 tbsp white sesame seeds
- 1 tbsp Roasted Peanuts
First marinate the meat: oil it, then coat with the lemon grass and leave for about 15 minutes.
Prepare each serving bowl by adding some herbs and salad and topping with rice noodles.
Lightly oil a stainless steel saute pan almost to a smoking point. Place the meat in the pan and sear, then let it sit a bit before shaking the pan to create a little caramelization.
Stir to ensure it is all evenly cooked, then place the chopped garlic in the pan and saute a little more making sure that it does not brown.
Keeping the heat high, deglaze with beef stock or water, scraping the pan to release the caramelized juices, creating a brown sauce.
Throw in the bean sprouts and cover for a minute while the sprouts cook a bit. Add a little sweet and sour sauce and taste.
Spoon the beef and bean sprouts, with their juices, into the bowls. Garnish with shallots, sesame seeds and peanuts.
About Chef Bobby Chinn
Chef Bobby Chinn is a celebrity chef in Asia with one hit TV show and another coming out soon. He recently won the Best Presenter award in the Asian version of the Emmy's. His show is the most popular cooking show in Asia. He also has a book being released in the US soon called "Wild, Wild East." It's recipes and stories about his time in Vietnam. Chef Bobby will be in the US for the months of September and October promoting his book. Bobby lived in San Francisco before going to Vietnam and has a bit of a following here.
