Veal sautéed with lemongrass is a dish from the South of Vietnam. Lemongrass brings a touch of acidity and delicate fragrance that goes perfectly with the tenderness of the veal. This dish is often served with white rice to balance the flavors and absorb the sauce. Easy and quick to prepare, it offers an explosion of taste while being light.

Veal sautéed with lemongrass (Vietnam)

Vietnam

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Servings: 4

Author: Gluten Escape

Preparation

Ingredients

Servings

• 500 g veal cut into thin strips

• 2 stalks of lemongrass (minced)

• 2 cloves of garlic (chopped)

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

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

• 1 Tbsp of sugar

• 2 tbsp sesame oil or vegetable oil

• 1 Tbsp lime juice

• Fresh cilantro for garnish

• White rice for accompaniment

Preparation

1. Preparation of the marinade: Mix the tamari sauce, chopped garlic, sugar and half of the minced lemongrass. Add the veal strips and leave to marinate for 30 minutes in the refrigerator.
2. Cooking: Heat the sesame oil in a wok or large skillet over medium heat. Add the remaining lemongrass and sauté until fragrant, about 1 minute.
3. Stir-fry veal: Add the marinated veal to the wok and quickly stir-fry over high heat until nicely browned on all sides, about 4 to 5 minutes.
4. Finishing: Add the chili pepper (if using) and lime juice, mix well. Cook for another minute to coat the veal with flavors.
5. Serving: 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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