Vietnamese stir-fry

16 Apr


The cilantro and lime give this simple stiry-fry a great fresh flavor.

3 tablespoons vegetable oil
12 ounces tender cut of beef, thinly sliced
Salt and freshly ground black pepper
1 1/2 pounds carrots, peeled and grated (about 3 cups)
1/2 cup sliced green onions
1 or 2 fresh piment peppers, seeded and chopped
1/2 cup pineapple, cut into small pieces
1 tablespoon minced garlic
1/4 cup nam pla (fish sauce), or soy sauce
Juice of 1 lime, plus lime wedges for garnish
1/2 cup chopped fresh cilantro or mint
Steamed basmati rice

Put a large non-stick or seasoned cast iron skillet over high heat for 3 to 4 minutes. When it’s hot, add 1 tablespoon of the oil and the beef and sprinkle with salt and pepper. Stir immediately, then stir every 20 seconds or so until the meat loses its color, just a minute or two. Transfer the beef to a plate.

Reduce the heat to medium-high and add the remaining 2 tablespoons oil. When it’s hot, add the carrots, green onions, piment and garlic and sprinkle with a little more salt and pepper. Cook, stirring only occasionally, until the tender but not at all mushy, about 5 minutes.

Return the beef to the pan along with the fish sauce and lime juice. Add pineapple as well. Cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of meat and vegetable.

Toss in the herb and serve with lime wedges and rice.

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