Crispy beef slices served with a spicy dip

4 servings

Ingredients

Quantity Ingredient
1 pounds Beef tenderloin
Cut across the grain into
Thin slices -- 2 inches
Long
2 Eggs -- beaten
1 tablespoon Sesame seed oil
1 tablespoon Nuoc mam sauce -- optional
¼ teaspoon Sugar
2 teaspoons Finely minced ginger root
1 teaspoon Rice wine or dry sherry
Vegetable oil spray -- for
Deep frying
Salt and freshly ground
Black pepper
Cornstarch
4 tablespoons Nuoc mam sauce
OR light soy sauce
2 teaspoons Chili oil

Directions

DIP

*(Thit Bo Cat Lat Gion An Voi Nuoc Cham).

1. Mix the dip ingredients thoroughly in a bowl and set aside. 2.

Mix all the other ingredients except the cornstarch in a second bowl and allow to marinate for 1 hour before cooking. 3. Dredge the beef slices in cornstarch. In a wok, deep-fry a few pieces at a time until golden brown. The color comes from the cornstarch and not the beef. Drain, and put on a dish and serve with the chili dip.

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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