Lemongrass beef (Thịt Bò Xào Xả Ớt) is another one of my go to meals. It's quick, tasty and my family love it. This is a dish that can become part of your weekly rotation. The hints of lemon and lemon mints in the lemongrass compliments the thinly sliced beef so perfectly to balance out the salty savoriness of the oyster sauce. The chili added doesn't make the meat spicy at all, it's just to elevate and balance out other flavors in the marinade. But if you do like your food spicy, it doesn't hurt to add a one or two Thai chili to add some real heat! The best part is, it only takes me 15-minutes to prepare if I buy the beef already sliced and approximately 30-minutes if I have to slice the meat myself.
You'll need some thinly slice ribeye for this dish. Ask the butcher to slice the ribeye for you or grab some ribeyes and let it sit in the freezer for about 30-40 minutes to become firm. Then you'll be abled to quickly and easily thinly slice the ribeye up. Make sure you use a sharp knife too. A dull knife is dangerous because it can slip away from you. But a sharp knife will hinge itself on to the food item you are cutting, chopping or slicing.
What do you pair this dish with? You can eat it over hot steamy rice, put it into a vermicelli noodle dish with some pickled veggies and fresh herbs or roll it up with vermicelli, herbs, and cucumbers in a rice wrapper to make spring rolls. The choice is up to you. All three options are delicious and are crowd pleasers!
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9 сен 2024
