Rau Muong Xao (made with Spinach) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Rau Muong = water spinach/kang kong (common vegetable in South East Asia). I 'adopted' this recipe from the 'orphan recipes' list. Will try this soon, and edit it if necessary. Ingredients:
6 ounces rump steak |
1 medium onion |
1 teaspoon black pepper |
1 1/2 tablespoons fish sauce (nuoc mam/nam pla) |
1 teaspoon cornstarch |
fresh spinach, rinsed and cut into 3 inch stalks |
1 large tomato, sliced into thin wedges |
1 clove garlic, minced |
2 tablespoons oil |
Directions:
1. Trim any fat from steak. Sliced thinly, against the grain.
2. Chop onion finely and combine with meat, 1/2 tsp pepper, 1/2 tablespoon fish sauce and cornstarch, set aside 10mins.
3. Heat 1 TB oil in a wok/skillet. Add the meat mixture and stir fry until meat is cooked. Remove from pan, set aside.
4. Heat remaining 1 TB oil in the pan, stir fry the garlic until fragrant.Add spinach and stir fry for 3 minutes.
5. Add remaining fish sauce and tomato.
6. Stir fry 2 minutes, then add the meat to the pan and give the mixture a good stir.
7. Sprinkle with remaining 1/2 tsp pepper and serve immediately with jasmine rice and other dishes if desired.
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