Canola oil
|
2 tablespoons
|
Fish sauce
|
2 tablespoons
|
Garlic, minced
|
6 cloves
|
Sugar
|
1 ½ teaspoons
|
Pepper, freshly ground
|
|
Beef tenderloin, cut into 1-inch cubes
|
1 pound
|
Lime juice, fresh
|
2 tablespoons
|
Rice vinegar
|
1 tablespoon
|
Soy sauce
|
1 tablespoon
|
Yellow onion, small, sliced paper-thin
|
½
|
Green onions, white and pale green
parts, thinly sliced
|
2
|
Arugula, tough stems removed
|
2 cups
|
- In a plastic storage bag, combine 1 tablespoon oil, 1 tablespoon fish sauce, half of the garlic, ½ teaspoon sugar, and 1/8 teaspoon pepper.
- Add the beef, and coat thoroughly.
- Refrigerate for at least 2 hours, or up to overnight.
- In a small bowl, whisk together the lime juice, vinegar, soy sauce, 1 tablespoon fish sauce, and 1 teaspoon sugar, and 1/8 teaspoon pepper.
- Place the yellow onion slices in another bowl, and drizzle with 1 tablespoon of the sauce, and set aside.
- In a large wok or frying pan over high heat, warm the remaining 1 tablespoon oil.
- Add the beef, and stir-fry until browned, about 4 to 5 minutes.
- Add the green onions and remaining garlic, and stir-fry just until fragrant.
- Remove from heat, pour in the remaining sauce, and toss to mix.
- Toss the arugula with the marinated sliced onions, and mound on a platter.
- Using a slotted spoon, spoon the beef over the greens, and then drizzle the pan juices over the beef.
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