A recipe to feed your family for under $10. Paul Jobin Herald on Sunday food writer and freelance chef.
Ingredients
2 | Red onions, thinly sliced |
5 | Garlic cloves, sliced |
500 g | Beef, use lean beef such as topside, thinly shredded (Main) |
100 ml | Vegetable oil |
50 ml | Sesame oil |
1 ½ cups | Raw sugar |
1 handful | Mint leaves, roughly chopped |
1 handful | Fresh coriander, roughly chopped |
120 ml | Fish sauce |
2 | Lemons, juiced |
Directions
- Deep fry red onion and garlic in not-too-hot oil until golden, draining on absorbent paper.
- Place all ingredients into a bowl, mix and infuse in fridge for two hours. Drain liquor and reserve.
- In a hot smoking wok, fry beef in batches quickly, keeping it raw in the middle. Return to liquor.
- Serve with steamed jasmine rice.