Serving
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Beef with Mixed Vegetables
Thailand

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
1/2 hr  
Prep
A simple stir fry in the Chinese style (oyster sauce, soy sauce and no hot chilis). It's shown here with noodles, but rice would also work. Thais consider all noodle dishes Chinese, whether the Chinese have ever made them or not, and noodles are the only thing Thais eat with chopsticks). You can vary the vegetables depending on what you have on hand.



4
12
6
4
1/2
4
1
1/2
1/2
1/2
1/2
2
2
1
1-1/2
oz
oz
oz


oz
cl
T
T
T
t
t
t
c
t
Noodles, thin (1)
Beef, lean
Chinese Broccoli (2)
Baby Corn
Bell Pepper, red (3)  
Soybean Sprouts (4)
Garlic
Oyster Sauce
Soy Sauce
Fish Sauce (5)
Salt
Oil
Oil (more)
Stock
Tapioca Starch (6)
Prep   -   (25 min)
  1. Soak NOODLES in warm water until softened through. Drain thoroughly and hold aside. You will need to get some water boiling when the main recipe is almost done to cook them.
  2. Slice BEEF 1/8 inch thick and cut into strips about 3/4 x 1-1/2 inches.
  3. Remove leaves from BROCCOLI leaving the leaf stems with the main stems. Cut the stems diagonally starting 1/4" thick at the big end increasing to 1" long at the small end. Cut leaves into pieces. Keep stems and leaves separate.
  4. Cut BABY CORN cobs in thirds crosswise and add to Stems.
  5. Cut BELL PEPPER into 1/4 inch strips and mix with Leaves.
  6. Rinse BEAN SPROUTS (see Note-4).
  7. Crush GARLIC and chop small.
  8. Mix Oyster Sauce, Soy Sauce, Fish Sauce and Stock.
Run   -   (30 min)
  1. In a wok or spacious sauté pan, heat 2 t OIL and fry Broccoli Stem mix over high heat until you see just a touch of browning.
  2. Stir in Broccoli Leaf Mix and fry stirring until well coated with oil. Scoop out all the vegetables with a slotted spoon and set aside.
  3. Add 2 t Oil and fry Garlic until it threatens to color, then add Beef and fry stirring until it has completely lost its raw color and all exuded moisture has evaporated.
  4. Stir in Stock Mix, bring to a boil, cover and simmer until beef is tender, 10 to 20 minutes depending on toughness.
  5. Stir in Vegetable Mix and Bean Sprouts and bring back to a simmer. Push the solids up the sides of the wok and sprinkle in enough Tapioca Starch for the desired thickness (not too thick).
  6. Cook your Noodles in boiling water about 3 minutes. drain and put on plates. Spoon Beef over noodles and serve warm.
NOTES:
  1. Noodles:   These should be thin Asian "egg" noodles (some actually have egg, others just yellow coloring) sometimes labeled "imitation noodle".
  2. Chinese Broccoli:   Other Asian greens or Italian Rappini (Broccoli Rabe) can be substituted. Interestingly, Chinese broccoli is actually broccoli while all other Asian greens are turnip greens - but Rappini is a turnip green, not broccoli. For details see our Cabbage, Mustard & Turnip Greens page.
  3. Bell Pepper:   If I had one on hand, I'd use a red Anaheim to give this dish a little heat.
  4. Soybean Sprouts:   Asians have their obedient children pinch the stringy root off of each sprout, but your kids would probably refuse to leave their video game. Since Koreans here in Los Angeles have the same problem, Korean markets here now carry packages of sprouts with the root end cut off.
  5. Fish Sauce:   This sauce is as essential to Southeast Asian cooking today as it was to Imperial Roman. For details see our Fish Sauce - Introduction page.
  6. Tapioca Starch:   This starch doesn't have as much thickening power as corn starch but is more forgiving of just being sprinkled in. If you us corn starch, use the usual water slurry method to avoid lumps.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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