Capsicum, also known as Bell Pepper, is a good companion for beef in stir-fries and one of traditional food in Vietnam.
So far, I have seen and tried three colors available – green, red and
yellow, the latter being the sweetest. With capsicum, you can’t really
leave out its other good friend, the onion. A stir-fry with these two
ingredients give a good fusion of smell (you will either like it or
donot) and taste (sweet in nature).
When
I eat beef, I usually like them just or slightly undercooked. Over
cooking beef with generally make it tough and chewy unless you stew them
for long hours, which is another thing altogether. Hence, when I
stir-fried this dish, I left the beef for last. Total stir-frying time
is about 3 minutes as I prefer the capsicum to remain crunchy. Cook
longer if you prefer softer capsicum. This food is the best one for me. Most of all, experiment with this dish to your liking. Marinade beef for 2 hours or more.
Heat
the wok over medium-high to high heat for two or three minutes before
adding the oil. Add onions and carrots. Stir fry till onions begin to
turn translucent. Add capsicum and stir fry for 30 seconds.
Add
beef and continue stir frying till beef is about 50% cooked (half red
half dark in color). Add seasoning to taste and sprinkle some water to
keep moist. Pour in some corn starch to thicken gravy or omit it if it
is dry to your liking. It is now the last step of cooking this Vietnamese traditional food.
To sum up, dish out and serve hot with plain white rice. You may like this Traditional Vietnamese Food
due to it is simple cooking and scrumptious. Eating with boiled rice
and hot soup is the usual way for Vietnamese people. If you want to
discover Vietnamese Cuisine, I think you should enjoy this way. Hope you
love this one and try to make it after reading this article.
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