• Wok-tossed beef with edible flowers (Luke Nguyen's Railway Vietnam)

The beautiful edible flowers in this dish are the specialty of the Central Highlands of Vietnam.

Serves
2

Preparation

15min

Cooking

10min

Skill level

Easy
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Ingredients

  • 200 g beef sirloin, thinly sliced against the grain
  • 2 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 red Asian shallot, finely chopped
  • 6 pumpkin flowers
  • 100 g Tonkin jasmine flowers or broccolini
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 2 clusters fresh green peppercorns
  • 2 spring onions, cut into 3 cm lengths
  • 1 long red chilli, sliced
  • steamed rice, to serve
  • micro cress or sprouts, to serve

Marinade

  • 2 cloves garlic, finely chopped
  • 1 red Asian shallot, finely chopped
  • 1 pinch salt
  • ¼ tsp sesame oil
  • 2 tsp fish sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 10 minutes

1. For the marinade, place all the ingredients in a bowl and stir to combine. Add the beef, toss to coat well, then stand for 10 minutes.

2. Place a wok over high heat. When hot, add 1 tablespoon oil followed by the beef and stir-fry for 1 minute or until cooked to medium-rare. Remove the beef from the wok and set aside.

3. Wipe the wok clean, reduce the heat medium-high and add the remaining oil. Add the garlic and Asian shallot and cook for 30 seconds. Add the pumpkin flowers, Tonkin jasmine flowers, fish sauce, oyster sauce and soy sauce. Stir-fry for 1 minute, then add the peppercorns, spring onions and red chilli. Return the beef to the wok and stir-fry for another minute.

4. Transfer to a serving plate, scatter with micro cress and serve with steamed rice.

 

Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, Luke Nguyen's Railway Vietnam.