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Recipe from: Living and Cooking Vietnamese by Paula Tran
3 potatoes, peeled and sliced
½ teaspoon cornstarch
½ cup water
1 pound round steak, sliced
4 garlic cloves, minced
3 teaspoons nước mắm (fish sauce)
1 onion, wedged
½ teaspoon pepper
2 green onions, chopped
1 cooking oil
1 tomato, small cubes
Cover bottom of skillet with approximately ½ inch of cooking oil and bring to a medium-high heat. Drop in potato strips and fry until golden brown; remove, drain, and set aside. Pour off all of oil except 3 to 4 tablespoon. Stir the cornstarch into the water and add the nước mắm (fish sauce). Reheat the remaining oil in skillet and briefly sauté the onion wedges and garlic.
Next add the beef and stir-fry for approximately 2 minutes. Then add the tomato cubes and the green onions. As you stir, add the cornstarch mixture. Cook for 3 to 4 minutes, until the liquid is reduced slightly.
Return the potatoes to the skillet. Strir well and allow time just to heat through. Add pepper to taste. Serve.