Vietnamese Cookery by Jill Nhu Nuong Miller

Author:Jill Nhu Nuong Miller
Language: eng
Format: epub
ISBN: 978-1-4629-0958-2
Publisher: Tuttle Publishing

NOODLES WITH SLICED BEEF (SAUTE) Four servings

This is a variation of the preceding recipe, and it is another good one-dish meal. It should be served with all ingredients cold except the sauteed beef strips, which should be hot.

1 lb. chuck blade roast

Trim off the excess fat and slice into thin (about 1/8-inch) pieces approximately 1 x 2 inches.

1 clove of garlic

1 small onion

1 citronella root

(optional)

Slice the garlic, onion, and citronella into very thin circles. (If citronella is not available, just omit. There is no substitute, in this recipe.)

2 tbsp. cooking oil

Medium-sized skillet

Heat the oil, then saute the garlic, onion, and citronella over high heat about one minute, stirring constantly. Add the sliced beef, continue to saute and stir over high heat another two minutes or so. The beef should still be slightly pink in spots but will mostly have changed its color. Do not overcook—it gets tough.

TO SERVE

Substitute this sauteed beef for the ground beef mixture in the recipe on page 65, and proceed as directed there.

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