Veal sautéed with lemongrass and vegetables (Vietnam)

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 time 1 hrs

Cooking time 20 mins

Total time 1 hr 20 mins

Difficulty: beginner

Cooking temp: 110 C

Servings: 5

Description

Ingredients

500 g veal (fillet or shoulder)
2 stalks of lemongrass, finely chopped
2 cloves of garlic, minced
1 onion, chopped
1 pepper , cut into strips
1 carrot, cut into thin rounds
2 tablespoons tamari sauce (or gluten-free soy sauce)
1 tablespoon of fish sauce (nuoc-mâm)
1 tablespoon of cane sugar
1 tablespoon sesame oil or vegetable oil
Black pepper
1 small red pepper (optional)
Fresh cilantro, for garnish
Rice or rice noodles, for accompaniment

Preparation

Marinade

1
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

2
- 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

3
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

4
- 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.
5
Service
- - 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.

Keywords: meat