Vietnamese Beef Stir-Fry
2 Tbsp Groundnut oil
800g Thin sirloin steaks, cut into strips
1 Onion, finely sliced
2 Garlic cloves, minced
1 Thumb of fresh ginger, finely grated
1 Fresh red chilli, finely sliced
2 Star anise
½ Tsp Ground cinnamon
1 Tsp Ground cardamom seeds
200g Fine beans, trimmed
100g Carrots, cut into thin batons
100g Baby sweetcorn
2 Tbsp soy sauce
2 Tbsp fish sauce
Brown the beef by heating one tbsp of the oil in a large frying pan and stir-fry on high for 1 minute
Heat the remaining oil in the frying pan and add the onion. Cook the onions on a medium-low heat for 5 minutes until soft and translucent.
Turn the heat up and add the garlic, ginger, star anise, cinnamon, cardamom, chilli, beans, carrots and sweetcorn. Stir-fry for 7 minutes.
Return the beef to the pan along with the soy sauce and fish sauce. Heat through for 4 minutes.
Scoop out the star anise before serving with rice or noodles.
This fragrant and intensely flavoured Vietnamese Beef Stir-fry is a crowd pleaser that’s simple to make any day of the week. It’s easy to whip up on a weekday and special enough to replace the weekend takeaway.
Tuesday, December 5, 2017 - 1:14pm