Vietnamese Beef Stir-Fry With Lychees |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The recipe recommends fresh lychees but I imagine you could use canned if you can't find them. Prep time does not include 30 minute marinating time. Ingredients:
1/3 lb beef |
10 lychees |
2 2/3 ounces pickled ginger, shoots sliced thinly |
1 red chili, cut into pieces |
1 green pepper, cut into pieces |
2 green onions, sectioned |
1 teaspoon minced garlic |
1 teaspoon red wine (optional) |
3 cups cooked jasmine rice or 3 cups basmati rice |
3/4 tablespoon light soy sauce |
1/3 teaspoon sugar |
1 teaspoon cornstarch |
2 tablespoons oil |
1 tablespoon water |
1 dash of sesame oil and pepper |
1 teaspoon sugar |
1/4 teaspoon salt |
1 tablespoon tomato sauce |
1/2 teaspoon cornstarch |
3 tablespoons water |
Directions:
1. Skin and remove cores from lychees.
2. Slice beef thinly. Prepare marinade and marinate beef for half an hour.
3. Heat 1 tbsp oil in wok or skillet and cook beef, remove from skillet.
4. In same skillet, heat up 1 tbsp of oil. Stir-fry green pepper and red chili.
5. Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
6. In same skillet, heat up 2 tbsp of oil. Stir-fry beef thoroughly with garlic.
7. Sizzle 1 tsp of wine.
8. Mix well and add in pickled ginger shoots, green onions, pepper, chili and lychees. Stir-fry thoroughly.
9. Pour in thickening.
10. Serve over rice.
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