|
15 ml
450 g
3
2 cloves
100 g
1 large
30 ml
30 ml
150 ml
25 g
2 teaspoons
|
Vegetable oil
Rump steak, thinly sliced
Spring onions, cut 1cm lengths
Garlic, crushed
Canned bamboo shoots, sliced
Green sweet pepper, seeded and sliced
Nuoc Mam sauce
Anchovy essence
Beef stock
Sugar
Cornflour mixed with a little water
|
Method :
-
Heat the oil in a wok over a high heat,
add the beef and stir fry for 2-3 minutes, stirring all the while, to
seal in the flavors of the meat.
-
Scoop out the beef and place it in a warm
oven.
-
Add the spring onions and garlic to the
wok and stir fry over a moderate heat for 3 minutes.
-
Increase the heat to high, stir in the
bamboo shoots and pepper and stir fry for 1-2 minutes.
-
Stir in the Nuoc Mam sauce, stock and
sugar. Cover and cook for 3 minutes.
-
Return the beef to the wok and stir for 1
minute.
-
Add the cornflour to the beef mixture and
stir constantly until the mixture thickens.
-
Serve immediately.
|