Wok-Tossed Beef with Winged Beans

Bò Xào Dậu Rồng

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Preparation info

  • Difficulty

    Easy

  • Serves

    4-6

    as part of a Shared Meal

Appears in

THE FIRST TIME I SAW A WINGED BEAN PLANT WAS IN DALAT. THE PLANT HAD BLUE FLOWERS, ITS STEMS CLIMBED HIGH, WHILE THE WINGED BEANS HUNG DOWN, POINTING TO THE SOIL. THEY MUST BE THE PRETTIEST BEAN ON THE MARKET AND THEY ARE DELICIOUS: THINK SNOW PEAS AND ASPARAGUS. WINGED BEANS IN VIETNAMESE ARE CALLED DAU RONG, TRANSLATED AS ‘DRAGON BEAN’.

Ingredients

  • 250 g (9 oz) beef sirloin, trimmed and thinly sliced
  • 3 tablespoons fish sauce
  • 4 tablespoons vegetable oil
  • 2 garlic cloves, finely chopped
  • 2 red Asian shallots, finely chopped
  • 1 onion, cut into thin wedges
  • 300 g (10½ oz) winged beans, tips and any strings removed, then cut on the diagonal into 1 cm (½ inch) pieces
  • 2 teaspoons sugar
  • 1 small handful coriander (cilantro) leaves, to garnish (optional)

Method

Put the beef in a bowl with 1 tablespoon of the fish sauce, 1 tablespoon of the oil and ½ teaspoon freshly ground black pepper. Stir to coat in the marinade, then cover the bowl and place in the fridge to marinate for 20 minutes.

Heat a wok over medium heat, then add 2 tablespoons oil, half the garlic and half the shallots. Stir-fry until fragrant, then add the beef and stir-fry for 1 minute. Remove and set aside.

In the same wok, heat the remaining 1 tablespoon of oil and fry the remaining garlic and shallots until fragrant. Add the onion, winged beans, remaining fish sauce and sugar. Stir-fry for 1 minute, then return the beef to the wok and toss for a further minute to warm through. Garnish with coriander if desired, and serve with jasmine rice.

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