A quick recipe that transports you to the heart of Vietnamese cuisine. A version of veal with lemongrass , to which vegetables are added for a more balanced dish.
Preparation
Ingredients
Preparation
Marinade
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In a bowl, mix the veal strips with the lemongrass, garlic, tamari sauce, fish sauce and sugar. Mix well to coat the meat. Leave to marinate for at least 30 minutes (ideally 1 hour) in the refrigerator.
Cooking vegetables
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- In a wok or large skillet, heat the oil over medium-high heat.
- Add the onion, bell pepper, carrot and red pepper (if using). Saute for 3-4 minutes until the vegetables are slightly tender but still crunchy. Remove the vegetables from the wok and set aside.
Cooking veal
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In the same wok, add a little oil if necessary. Add the marinated veal and sauté over high heat for about 4-5 minutes until cooked through and lightly browned.
Assembly
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- Return the vegetables to the wok with the veal. Mix well to combine all ingredients and heat for another 1-2 minutes.
- Season with black pepper and adjust the flavor if necessary by adding a little more tamari sauce or sugar.
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Service
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- Serve hot, garnished with fresh cilantro. Serve with steamed rice or rice noodles for a complete meal.
- For an even more aromatic version, you can add a little grated fresh ginger to the marinade. Adjust the pepper level according to your taste to obtain a more or less spicy dish.
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meat
