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
-
In a bowl, combine the veal strips with the lemongrass, garlic, tamari sauce, fish sauce, and sugar. Mix well to coat the meat. Marinate for at least 30 minutes (ideally 1 hour) in the refrigerator.
Cooking vegetables
-
- In a wok or large frying pan, heat the oil over medium-high heat.
- Add the onion, bell pepper, carrot, and red chili (if using). Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp. Remove the vegetables from the wok and set aside.
Cooking veal
-
In the same wok, add a little more oil if necessary. Add the marinated veal and stir-fry over high heat for about 4-5 minutes until cooked through and lightly browned.
Assembly
-
- Return the vegetables to the wok with the veal. Mix well to combine all the ingredients and heat for another 1-2 minutes.
- Season with black pepper and adjust the flavour if necessary by adding a little more tamari sauce or sugar.
-
Service
-
- Serve hot, garnished with fresh coriander. Accompany with steamed rice or rice noodles for a complete meal.
- For an even more aromatic version, you can add some freshly grated ginger to the marinade. Adjust the chili level to your taste for a milder or spicier dish.
-
meat
