Beef with lemon grass and mushrooms

4 servings

Ingredients

Quantity Ingredient
1 pounds Beef tenderloin
Sliced very thinly across
The grain
And cut into 2 x 3 inch
Pieces
2 Stalks fresh lemon grass
Sliced paper-thin and finely
Chopped
2 Fresh cred chili peppers,
Minced
6 Cloves garlic -- minced
3 tablespoons Nuoc mam sauce
OR light soy sauce
1 teaspoon Arrowroot or cornstarch
Freshly ground black pepper
3½ tablespoon Vegetable oil
2 mediums Onions -- finely sliced
1 cup Button mushrooms
1 teaspoon Sugar
½ cup Roasted peanuts -- coarsely
Ground
Sprigs of cilantro -- for
Garnish

Directions

*(Thit Bo Nau Voi Sa Va Nam).

1. Combine the beef, lemon grass, chili, half the garlic, 2 tablespoons Nuoc Mam sauce, arrowroot, black pepper, and 2 tablespoons oil in a bowl. Set aside for 20 minutes. 2. Pour 1 tablespoon 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. Add ½ tablespoon more oil and, when hot, add the beef, the mushr 3. Scoop the food from the wok and arrante it on a warmed serving dish. Arrange the sauteed onions around it and sprinkle th peanuts and black pepper over everything.

Garnish with cilantro sprigs.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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