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450 g
2 stalks
2 fresh
6 cloves
45 ml
1 teaspoon
1/4 teaspoon
50 ml
2 medium
100 g
1 teaspoon
50 g
A few sprigs
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Fillet steak, sliced very thinly across the grain
and cut into 5 x 7.5cm pieces
Fresh lemon grass, sliced paper-thin and
finely chopped
Red chili peppers, minced
Garlic, minced
Nuoc Mam sauce
Arrow root or cornflour
Freshly ground black pepper
Vegetable oil
Medium onions, finely sliced
Button mushrooms
Sugar
Roasted peanuts
Coriander to garnish
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Method :
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Combine the beef, lemon grass, chili, half
the garlic, 30 ml Nuoc Mam sauce, arrowroot, black pepper and 30 ml oil
in a bowl. Set aside for 30 minutes.
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Pour 1 teaspoon oil in the wok over a
medium heat and add the onions and the remaining garlic. Stir fry for
1-2 minutes until they are golden brown. Remove the onions and set
aside.
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Add 8ml more oil, when hot, add the beef,
the mushrooms, the rest of the Nuoc Mam sauce and the sugar. Saute over
a high heat for 1-2 minutes or until the beef is just cooked.
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Scoop the food from the wok and arrange it
on a warmed serving dish.
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Arrange the sauteed onions around it and
sprinkle the peanuts and black pepper over everything.
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Garnish with coriander sprigs.
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