Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
1 lb Rump steak -- thinly sliced
3 Green onions -- cut in 1/2"
Lengths
2 Cloves garlic -- crushed
1 c Canned bamboo shoots --
Sliced
1 lg Green sweet bell pepper --
Seeded and sliced
2 tb Nuoc mam sauce
OR 2 tbsp. light soy sauce
And
1 ts Anchovy extract -- salted to
Taste
2/3 c Beef stock
2 tb Sugar
2 ts Cornstarch mixed with a
Little water

*(Thit Bo Xao Nhanh Voi Mang Va Ot Ngot).

1. Heat the oil in a wok over a high heat, add the beef and stir-fry
for 2-3 minutes, stirring all the while, to seal in the flavors of
the meat. Scoop out the beef and place itin a warm oven. 2. Add the
green onions and garlic to the wok and stir-fry over a moderate heat
for 3 minutes. Increase the heat to high, stir in the bamboo shoots
and pepper, and stir-fry for 1-2 minutes. 3. Stir in the Nuoc Mam
sauce, stock, and sugar. Cover and cook for 3 minutes. Return the
beef to the wok and stir for 1 minute. Add the cornstarch to the beef
mixture and stir constantly until the mixture thickens. Serve
immediately.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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