- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Vibrant red rice complements the fiery and flavoursome beef strips in this Vietnamese dish.
Ingredients
- 600g beef rump steak, fat trimmed and finely sliced across the grain
- 3 cloves garlic, chopped
- 2 tablespoons finely chopped fresh lemongrass
- 2 small red chillies, finely sliced into rounds
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice bran oil
- 1 small onion, peeled, halved and sliced crossways
- Salt and ground white pepper
- 2 tablespoons white vinegar
- 1 cup watercress sprigs
Tomato red rice
- 4 cups jasmine rice, cooked, cold
- 2 tablespoons rice bran oil
- 3 cloves garlic, chopped
- 1 1/2 tablespoons tomato paste
- 2 tablespoons fish sauce
Method
- Step 1Marinate the beef strips in the garlic, lemongrass, chilli, fish sauce and oyster sauce. Cover and refrigerate for 2 hours or overnight.
- Step 2Season the onion slices with salt and pepper and squeeze to extract a little of the onion juice. Place the onion in a small ceramic bowl and toss with the vinegar. Cover and refrigerate.
- Step 3To make the tomato red rice heat the oil in a wok over a high heat. Cook the garlic for 30 seconds or until just beginning to colour. Add the rice and toss for 1 minute. Add the tomato paste and fish sauce and toss over the heat for 4 minutes or until the rice is warmed through. Season with white pepper to taste.
- Step 4Continue cooking the shaking beef by heating a little of the rice bran oil in a wok over a high heat. Stir fry the beef in batches for 2 minutes tossing continuously and transfer to a plate.
- Step 5To serve plate the tomato red rice. Pile the Vietnamese shaking beef as a high pile on top of the rice. Mix the watercress, onion slices and vinegar together and serve a small ball of the watercress garnish on top of each serve of beef. Serve immediately.
Notes
For rice cooking time see packet directions.
- Author: Michelle Noerianto
- Image credit: Andrew Young
- Publication: Taste.com.au
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