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Beef with Lemon Grass and Mushrooms |
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| Category: Beef Dishes |
Rating: 4 |
Contributor: n/a |
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Ingredients
- 1 lb. beef tenderloin, sliced very thinly across the grain and cut into 2 x 3 inch pieces
- 1 cup button mushrooms
- 2 stalks fresh lemon grass, sliced paper-thin and finely chopped
- 1 tsp. sugar
- 2 fresh red chili peppers, minced
- 1/2 cup roasted peanuts, coarsely ground
- 6 cloves garlic, minced
- rigs of cilantro to garnish
- 3 tbsp. fish sauce or light soy sauce
- 1 tsp. cornstarch
- freshly ground black pepper 31/2 tbsp. vegetable oil
- 2 medium onions, finely sliced
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Directions
1. Combine the beef, lemon grass, chili, half the garlic, 2 tablespoons fish sauce, cornstarch, black pepper, and 2 tbsp. oil in a bowl. Set aside for 30 minutes.
2. Pour 1 tbsp oil in the wok over a medium heat and add the onions and the remaining garlic. Stir-fry for 1-2 minutes until they are golden brown. Remove the onions and set aside. Add 1/2 tablespoon more oil and, when hot, add the beef, the mushrooms, the rest of the fish sauce, and the sugar. Sautee over a high heat for 1-2 minutes or until the beef is just cooked.
3. Scoop the food from the wok and arrange it on a warmed serving dish. Arrange the sautee onions around it and sprinkle the peanuts and black pepper over everything. Garnish with cilantro sprigs.
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