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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
6 ounce rump steak
1 medium onion
1 teaspoon black pepper
1 ½ tablespoon nước mắm (fish sauce)
1 tablespoon cornstarch
fresh spinach
1 large tomato
1 garlic clove
3 tablespoon oil
Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, ½ teaspoon pepper, ½ tablespoon nước mắm (fish sauce) and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1 ½ tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining nước mắm (fish sauce) and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons water if meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve.