Recipes....Vietnamese Garlic and Black Pepper Stir Fry Pinterest yummy
This easy and versatile Vietnamese-style garlic and black pepper stir fry goes from kitchen to table in 30 minutes and can be made with a variety of meats including boneless lamb, flank steak or pork.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
3/4 lb boneless lamb, beef flank steak or pork loin chops (see notes)
1-1/2 tablespoons fish sauce (see notes)
1 teaspoon sugar
3 tablespoons vegetable oil, divided
2 tablespoons freshly squeezed lime juice, divided
4 to 5 cloves garlic, minced
Freshly ground black pepper
4 thin slices onion, halved and separated
1/2 red bell pepper, cut into thin strips (see notes)
1/2 cup fresh cilantro leaves, loosely packed
4 servings steamed white rice
Instructions
Trim any excess fat from your meat, cut it into thin slices (across the grain) and transfer to a shallow bowl.
In a separate small bowl, whisk together the fish sauce, sugar, 2 tablespoons of the oil and 1 tablespoon of lime juice until blended. Stir in the minced garlic and drizzle over the meat.
Season liberally with freshly ground black pepper and combine to coat the meat in the marinade. Set aside at room temperature for 15 minutes (this is a good time to cook your rice).
Heat the remaining tablespoon of oil in a wok or large frying pan over medium-high heat. Add the onion and bell pepper and stir-fry until crisp-tender, 1-1/2 to 2 minutes. Transfer to a plate and set aside.
Return the pan to the stove, add the meat and stir-fry until no longer pink on the outside, 2 minutes. Return the veggies to the pan and stir-fry for 30 seconds longer.
Taste and adjust the seasoning as desired, then drizzle with the remaining lime juice and add the cilantro, reserving a few leaves for garnish.
Combine quickly and transfer to a serving bowl. Garnish with the reserved cilantro and a few grinds of black pepper.
Recipe Notes:
No matter what type of meat you choose you�ll want to trim any excess fat and slice it thinly across the grain. Not only do the thin slices ensure quick, even cooking, they provide more surface area for the marinade to adhere to.
It should only take about 3 minutes to stir-fry this dish from start to finish, so be sure not to leave it unattended or you�ll overcook your meat.
If you read through the notes above the recipe, you�ll know we recommend fresh green beans and snow peas as alternatives to the red bell pepper in this recipe. If you use green beans they�ll need just a tiny bit of extra cooking time.
Cut them on the diagonal into 1-1/2-inch pieces and start stir-frying them about 30 seconds before the onion.
For snow peas you can simply follow the directions as written.
Prep Time: 20 minutes
Total Time: 25 minutes
Baca Juga
Ingredients
3/4 lb boneless lamb, beef flank steak or pork loin chops (see notes)
1-1/2 tablespoons fish sauce (see notes)
1 teaspoon sugar
3 tablespoons vegetable oil, divided
4 to 5 cloves garlic, minced
Freshly ground black pepper
4 thin slices onion, halved and separated
1/2 red bell pepper, cut into thin strips (see notes)
1/2 cup fresh cilantro leaves, loosely packed
4 servings steamed white rice
Instructions
Trim any excess fat from your meat, cut it into thin slices (across the grain) and transfer to a shallow bowl.
In a separate small bowl, whisk together the fish sauce, sugar, 2 tablespoons of the oil and 1 tablespoon of lime juice until blended. Stir in the minced garlic and drizzle over the meat.
Season liberally with freshly ground black pepper and combine to coat the meat in the marinade. Set aside at room temperature for 15 minutes (this is a good time to cook your rice).
Heat the remaining tablespoon of oil in a wok or large frying pan over medium-high heat. Add the onion and bell pepper and stir-fry until crisp-tender, 1-1/2 to 2 minutes. Transfer to a plate and set aside.
Return the pan to the stove, add the meat and stir-fry until no longer pink on the outside, 2 minutes. Return the veggies to the pan and stir-fry for 30 seconds longer.
Taste and adjust the seasoning as desired, then drizzle with the remaining lime juice and add the cilantro, reserving a few leaves for garnish.
Combine quickly and transfer to a serving bowl. Garnish with the reserved cilantro and a few grinds of black pepper.
Recipe Notes:
No matter what type of meat you choose you�ll want to trim any excess fat and slice it thinly across the grain. Not only do the thin slices ensure quick, even cooking, they provide more surface area for the marinade to adhere to.
It should only take about 3 minutes to stir-fry this dish from start to finish, so be sure not to leave it unattended or you�ll overcook your meat.
If you read through the notes above the recipe, you�ll know we recommend fresh green beans and snow peas as alternatives to the red bell pepper in this recipe. If you use green beans they�ll need just a tiny bit of extra cooking time.
Cut them on the diagonal into 1-1/2-inch pieces and start stir-frying them about 30 seconds before the onion.
For snow peas you can simply follow the directions as written.
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