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 hour

Cooking time: 20 minutes

Total time 1 hour 20 minutes

Difficulty: Beginner

Cooking Temp: 110 C

Servings: 5

Description

Ingredients

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

Preparation

Marinade

1
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

2
- 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

3
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

4
- 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.
5
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.

Keywords: meat