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4 to 6
servings as part of a multi-dish mealMedium
By Robert Danhi
Published 2008
Often mistaken for a casual affair since it is so quick and easy to prepare, this stir-fry is really an elegant salad. Tender cubes of oyster sauce and garlic marinated beef gain smoky essences in a fiery hot sautœ pan. Then, they’re paired with spiritedly dressed salad and sharp pickled onions. It feels like a “night on the town” in a single dish.
The French introduced the method of sautœing, “shaking the beef,” to Vietnam. The Chinese brought oyster sauce and soy sauce. The Vietna