2tb |
Chili sauce |
| 2 |
|
Garlic cloves -- crushed |
2tb |
Black vinegar |
| 1 |
|
Piece entrecote steak |
|
|
OR beef tebderkiub -- about |
| 2 |
|
Pounds |
| 1 |
|
Shallot |
|
|
Thinly sliced and deep-fried |
|
|
Until crisp |
1tb |
Chopped peanuts |
GARNISH
1. Mix the chili sauce, garlic, and vinegar in a bowl. Cover the steak with this marinade and leave overnight if possible.
2. Set the broiler at its highest. Slip the steak under it for a good 4 minutes on each side and allow it to rest for 5 minutes.
3. Cut the steak across the grain in thin slices and place attractively on a serving dish. Sprinkle with the shallots and peanuts.
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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