Vietnamese Fried Beef By Chef Zakir

By on December 5, 2011

Beef undercut ½ kg
Oil for fry
Butter 3 tbsp
Onion chopped 1
Garlic chopped 4-5 cloves
Black pepper crushed 1 tbsp
Spring onion 2
Carrot 1
Garlic 3 cloves
Papar 1
Ingredients for Marination
Dry lemon grass 1 tbsp
Vinegar 2 tbsp
Sugar 1 tsp
Soya sauce 1 tbsp
Corn flour 2 tbsp
Raw papaya paste 3 tbsp
Salt to taste
Ingredients for Sauce
Soya sauce 1 tbsp
Wooster sauce 1 tbsp
Tomato ketchup 2 tbsp
Sugar 1 tsp
Sesame oil few drops
Chicken stock ¼ cup
Salt to taste

• Cut ½ kg beef undercut into cubes. Marinate with 1 tbsp dry lemon grass, 2 tbsp vinegar, 1 tsp sugar, 1 tbsp soya sauce, 2 tbsp corn flour, 3 tbsp raw papaya paste and salt to taste for 10 – 15 minutes.
• Heat oil in a wok, add 3 cloves of sliced garlic and 1 sliced carrot. Fry well till golden brown. Remove and keep aside.
• Now in the remaining oil add marinated beef cubes and fry till golden brown. Remove and keep aside.
• Heat 3 tbsp butter in a pan, add 4 – 5 cloves chopped garlic and 2 chopped onion, fry well till golden brown.
• Now add 1 chopped carrot, 1 tbsp soya sauce, 1 tbsp Wooster sauce, 2 tbsp tomato ketchup, 1 tsp sugar, few drops of sesame oil, ¼ cup chicken stock and salt to taste. Cook for 1 – 2 minutes, now add fried beef and turn the flame high.
• Fry well on high flame till water dries, dish it out, garnish with fried carrot and garlic.
• Roast 1 papar on open flame, crush it and spread on top of beef.
• Garnish with salad leaves and chopped green chilies.