Rau Muong Xao Made With Spinach Recipes

Steps:

• Trim any fat from steak. Sliced thinly, against the grain.
• Chop onion finely and combine with meat, 1/2 tsp pepper, 1/2 tablespoon fish sauce and cornstarch, set aside 10mins.
• Heat 1 TB oil in a wok/skillet. Add the meat mixture and stir fry until meat is cooked. Remove from pan, set aside.
• Heat remaining 1 TB oil in the pan, stir fry the garlic until fragrant.Add spinach and stir fry for 3 minutes.
• Add remaining fish sauce and tomato.
• Stir fry 2 minutes, then add the meat to the pan and give the mixture a good stir.
• Sprinkle with remaining 1/2 tsp pepper and serve immediately with jasmine rice and other dishes if desired.

Steps:

• Trim excess fat from meat and slice thinly (which is easier when meat is slightly frozen) against the grain.
• In a large bowl, combine the chopped onion, sliced meat, 1/2 teaspoon of the black pepper, 2 teaspoons of the fish sauce, and the cornstarch; stir well to coat and set aside to marinate (the cornstarch tenderizes and makes the meat "velvety").
• Over high temperature, heat a large skillet or wok and - when the skillet is very hot - add the oil ("hot wok, cold oil, food won't stick"); add the marinated meat mixture and sauté until the meat is cooked, about 5 to 7 minutes.
• Remove cooked mixture from skillet and set aside.
• Heat the remaining 1 tablespoon oil in the pan and stir fry the minced garlic for 1 minute.
• Add spinach leaves and stir fry for 3 minutes, stirring constantly.
• Add remaining 4 teaspoons fish sauce and tomato, and stir fry 2 minutes.
• Add the cooked meat mixture and remaining 1/2 teaspoon pepper to the skillet, combine well, and cook until heated through and sauce comes to desired consistency (the cornstarch will effect the consistency - you can add a bit of water, broth, or sherry if it becomes thicker than you'd like).
• Serve immediately with hot cooked jasmine rice.
• Note: I've been told that "the recipe is not exactly Vietnamese, since we actually use minced pork to stir fry water spinach; beef is always more expensive than pork at home - the good cuts are often on their own, or cooked with minimal side ingredients; other cuts go into stews and soups" so feel free to try this with pork, too!
• Also, when I first made this recipe I really wasn't expecting too much from it - it came out much tastier than I expected, an absolute keeper (especially according to my husband)!