This is a European dish but slightly modified to suit the quality of beef, Vietnamese taste, quick and simple processing, but very nutritious.
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This is a European dish but slightly modified to suit the quality of beef, Vietnamese taste, quick and simple processing, but very nutritious.
M: tablespoon - m: teaspoon
Beef cut into pieces about 100g , flattened and about 0.7cm thick.
- Minced garlic. Sliced purple onion.
– Dissolve 1.5M of minced garlic, put beef in marinade, let soak for 30 minutes.
- Wash the watercress and let it dry. Cherry tomatoes cut in half, onion slices.
– Potatoes with the skin on, washed, cut oranges, soaked in water mixed with 1m of salt and then drained, fried in deep oil until golden brown, when almost fried for the second time, take out to drain, sprinkle 1/2m salt, 1/3m pepper, stir evenly, keep hot.
– Mix salad dressing: mix 1/2M Ajinomoto Vietnam's fermented rice vinegar with 1M water, 1M sugar, 1/2m salt, 1/3m pepper, sliced red onion and 1M olive oil.
Heat a little olive oil in a pan, add rosemary, add beef and fry until just cooked, turn off the heat.
Arrange lettuce, tomatoes on the corner of the plate, sprinkle vinegar mixed on top. Put the beef and fries in the other corner of the plate, when eating, dip in Fuji soy sauce or salt and pepper, depending on your taste.
Accompanying dishes: Grape seaweed salad with orange sauce
– Let the pan be really hot, then add the beef to the pan to cook the beef without drying it out.
- Keep the potato skin intact so that when frying the potatoes will be more crispy.
– Add butter to make the beef more glossy and fragrant.
