Veal stir-fried with lemongrass is a dish from southern Vietnam. The lemongrass adds a touch of acidity and a delicate aroma that perfectly complements the tenderness of the veal. This dish is often served with white rice to balance the flavors and absorb the sauce. Quick and easy to prepare, it offers a burst of flavor while remaining light.

Veal sautéed with lemongrass (Vietnam)

Vietnam

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Servings: 4

Preparation

Ingredients

Servings

• 500g veal cut into thin strips

• 2 stalks of lemongrass (finely chopped)

• 2 cloves of garlic (chopped)

• 2 tbsp tamari sauce (or gluten-free soy sauce)

• 1 red chili pepper (optional, for a spicy taste)

• 1 tablespoon of sugar

• 2 tablespoons of sesame oil or vegetable oil

• 1 tablespoon of lime juice

• Fresh cilantro for garnish

• White rice as a side dish

Preparation

1. To prepare the marinade: Mix the tamari sauce, minced garlic, sugar, and half of the sliced ​​lemongrass. Add the veal strips and marinate for 30 minutes in the refrigerator.
2. Cooking: Heat the sesame oil in a wok or large frying pan over medium heat. Add the remaining lemongrass and stir-fry until fragrant, about 1 minute.
3. Veal stir-fry: Add the marinated veal to the wok and stir-fry quickly over high heat until well browned on all sides, about 4 to 5 minutes.
4. Finishing: Add the chili (if using) and lime juice, mix well. Let it cook for another minute to coat the veal thoroughly with the flavors.
5. Serving suggestion: Serve immediately with white rice, garnished with fresh coriander. You can also add sautéed vegetables for a touch of freshness.
6. This dish is light, fragrant, and full of flavor.

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