Vietnamese Summer Beef Salad with Water Spinach (Gỏi rau muống thịt bò) Recipe

 

Ingredients

Marinate Beef

1 tsp. minced Garlic

1 1/2 tsp. chopped Shallots

1/2 tsp. Mushroom Seasoning

1 tsp. Oyster Sauce

1 Tbsp. Sugar

Ground Black Pepper

Dressing

3 Large Lime

1 tsp. Chili Pepper

1 tsp. Soy Sauce

2 Tbsp. Sugar

Other

Some Roasted Peanuts

Water Spinach 

Salt

Cilantro

Stir-fry the Beef

1/2 Onion 

Marinated Beef

2 Tbsp. Olive Oil

1 Tbsp. minced Garlic

1 tsp. chopped Shallots

1 tsp. Coconut Sauce

Ground Black Pepper

Cut 1 lb. Beef into slices and place into a bowl.  Marinate the Beef.  Add in 1 tsp. minced Garlic. Add 1 1/2 tsp. chopped Shallots. Add 1/2 tsp. Mushroom Seasoning. Add 1 tsp. Oyster Sauce. Add 1 Tbsp. Sugar. Add some Ground Black Pepper.  Mix well.  Cover and let it marinate for 1 hour. 

To make the dressing squeeze 3 large Lime.  Add 1 tsp. Chili Pepper.  Add 1 tsp. Soy Sauce. Add 2 Tbsp. Sugar. Mix well and set aside. 

Crush some roasted Peanuts. 

Split some Water Spinach and cut about 2 inches long.  Place in Salt water.  When you’re done drain out the water and set the Water Spinach aside. Place in a large mixing bowl.  Pour in the Lime Dressing, Cilantro and the crushed Peanuts.  Mix well and set aside. 

After 1 hour, stir-fry the beef. 

Slice 1/2 of an Onion.  Using medium high heat.  Add in 2 Tbsp. Olive Oil into a pan.  Add in 1 Tbsp. minced Garlic and 1 tsp. chopped Shallots.  Saute for a few seconds.  Add in the marinated Beef.  Add in 1 tsp. Coconut Sauce.   Add the Onions. Stir-fry until cooked and add in some Ground Black Pepper. 

Place the Water Spinach on a large plate.  Add the Beef on top. Serve with meal and enjoy.