Recipe courtesy of Luke Nguyen
Print
Total:
28 min
Prep:
10 min
Inactive:
10 min
Cook:
8 min
Yield:
4 servings
Level:
Easy
Total:
28 min
Prep:
10 min
Inactive:
10 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon sugar
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons fish sauce
  • 7 ounces lean beef sirloin, finely sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 chocos (chayote), peeled, pitted and sliced into batons
  • 1 tablespoon water
  • 4 spring onions, cut into 2-inch lengths
  • 3 coriander (cilantro) sprigs for garnish
  • Jasmine rice, for serving
  • 1 chile, sliced
  • 2 tablespoons light soy sauce

Directions

Watch how to make this recipe.

In a mixing bowl, combine 1/2 tablespoon sugar, pepper, and 1 tablespoon fish sauce. Mix well then add the beef slices and marinate for 10 minutes.

In a hot fry pan, add the vegetable oil and fry the garlic until fragrant. Add the beef slices and stir-fry for 1 minute then remove the beef and set aside.

Wipe the pan out. Add the choco to the same hot pan, then add the remaining 1 tablespoon fish sauce, 1/2 tablespoon sugar, and 1 tablespoon of water. Stir, then cover with the lid and cook on medium heat for 5 minutes.

Remove the lid, add the spring onions, cooked beef, and toss well for another minute.

In a small bowl, combine the sliced chile and soy sauce and set aside.

Transfer the beef mixture to a plate, garnish with coriander (cilantro) and serve with steamed jasmine rice and the chile-soy dipping sauce.

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