Vegetables with Stir-Fried Beef – Bo Xao Thap Cam

A bean recipe for every taste:

Do not rinse the beef, but dry it with kitchen crepe and slice it thinly against the grain.

For the marinade, mix half of the pure nuoc mam sauce, half of the oil, garlic, pepper, salt and peppers.

Pour the marinade over the beef form, mix and toss well.

In the meantime, clean carrots and celery stalk and cut diagonally into 1/2 cm thick slices.

Remove the skin from the onion and also cut into slices.

Rinse bell bell pepper, cut in half, remove seeds and cut into cubes or strips.

Rinse and drain the soy germs.

Remove skin from zucchini and cut into 1/2 cm thick slices.

Rinse and dry mint and chop.

Heat remaining oil in a frying pan.

Add a little garlic and toss in the oil.

Fry the beef in it for about 2 min until it loses its pink color, remove from the frying pan and set aside on a plate.

Toss the carrots, celery and bell bell pepper with the salt, bell pepper, water and remaining pure nuoc mam sauce in the frying pan for about a minute.

Return the beef to the skillet one more time, add the soy germ and zucchini as well, gently stir the meat and vegetables together, and then bring to the table on the spot.

For the sauce, mix the remaining crushed garlic and crushed peppers with the diluted nuoc mam sauce and pour into a sauce pan.

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