Bò Xào Sả Ớt Kiểu Miền Trung (Central Vietnamese Style Lemongrass Chili Beef)
85% chuẩn vị · Vietnamese
A regional variation of Bò Xào Sả Ớt from Central Vietnam, often characterized by a slightly more intense spice level and sometimes incorporating ingredients like turmeric for color and subtle flavor. This version emphasizes the aromatic lemongrass and chili with a touch of sweetness.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef sirloin or flank steak500g
- Lemongrass stalks4 stalks
- Thai chilies3-4
- Garlic cloves5
- Shallots2
- Turmeric powder1/2 tsp
- Fish sauce3 tbsp
- Soy sauce1 tbsp
- Sugar1.5 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
- Fresh mint leavesfor garnish
- Red onionthinly sliced, for garnish
Các bước
- 1
Thinly slice the beef against the grain. Marinate with 1 tbsp fish sauce, 1 tsp soy sauce, salt, pepper, and turmeric powder. Set aside.
- 2
Finely mince the lemongrass (white part only), chilies, garlic, and shallots.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced lemongrass, chilies, garlic, and shallots. Stir-fry until fragrant, about 1-2 minutes.
- 4
Add the marinated beef to the wok. Stir-fry quickly until the beef is browned and cooked through, about 3-5 minutes.
- 5
Add the remaining 2 tbsp fish sauce, 1 tsp soy sauce, sugar, and 2 tbsp water. Stir well to combine and coat the beef. Cook for another 1-2 minutes until the sauce thickens slightly.
- 6
Taste and adjust seasoning. Garnish with fresh mint leaves and thinly sliced red onion before serving.
