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Cooking Vietnam Cusine

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VIETNAM CUSINE RECIPES

SAUTEED BEEF AND CAULIFLOWER


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ingredients: (makes 1 plate)

300 g lean beef
150 g cauliflower
20 g carrot
5 g Chinese black mushrooms
1 bulb each shallot, garlic, and ginger, diced
50 ml cooking oil
1 bunch coriander
Fish sauce, salt, and pepper to taste

Preparation:

1. Gently pound beef to tenderize and cut into long, thin slices (about 3x4x0.5 cm). Season with fish sauce, salt, pepper, diced shallot, garlic and ginger for 20 minutes and mix with 10 ml of cooking oil.
2. Separate branches of cauliflower and cut each branch in half lengthwise. Chop carrot into coins (optional: to make carrot "flowers" cut four thin grooves down the length of the carrot before cutting into coins). Blanch and drain cauliflower and carrot.
3. Soak mushrooms in water so that they expand, remove stems, and cut large mushrooms in half. Rinse and chop coriander.

Cooking:

1. Heat cooking oil to 150-160°C, stir-fry diced shallot, garlic, and ginger until fragrant, then add marinated beef and stir rapidly. Remove from heat when beef is cooked.
2. Sautee cauliflower, carrot and mushroom using remaining cooking oil, adding fish sauce and salt to taste. Stir until cooked through, then add sauteed beef and toss well. Ladle onto a plate, sprinkle with pepper and chopped coriander. Serve hot.





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