Wednesday, September 26, 2007

Bông Cải Xanh Xào Bò

Beef and Broccoli Stir-fry

2 medium crowns broccoli, cut into florettes
1/3-1/2 lb beef filet
2 big cloves garlic, minced
Vegetable oil, fish sauce, salt, sugar, pepper to taste.

Cut the beef across the grain into thin slices.
Cut broccoli florettes into good bites if they are still big. Wash them throroughly.

Boil 1/2 cup water and cook broccoli for 3-4 minutes. Drain and set aside.
If you want to make super green broccoli, you can do this but do it with caution because it's super hot and water might splash.
Heat a thick bottom pan over high heat while boiling a pot of water. When the pan is hot but not smoking hot, pour in boiling water and add broccoli. Broccoli will turn rich deep green as you've seen in (good) restaurant. Cook for 3-4 minutes.
Return the pan to heat, add 1 T oil, 1/2 garlic and cook until fragant. Add the beef, blanch them by letting them lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Add fish sauce and pepper to taste and remove when it is nearly cooked (just turns color), about 1-2 minutes.
Add some more oil into pan and the remaining garlic, stir until fragant, add broccoli and sprinkle with salt and sugar, stir fry briefly. It should be tender but crisp. Add the beef back in. Dash some more fish sauce and sprinkle some black pepper to taste.

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