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1/4 lb fresh pork fat, cubed
2 large shallots, minced
5 garlic cloves, minced
1 lb sirloin or rump steak, sliced into
strips
3 tbsp sauce
3 carrots, peeled and diced
4 wild mushrooms; if dried, soak in warm
water for 10 minutes
1 small can bamboo shoots, drained
1/2 lb fresh water chestnuts, peeled and
sliced
4 ripe tomatoes, seeded and diced
1 cup beef broth
2 eggs
3 scallions
1 tbsp minced Chinese parsley
1 tsp fish sauce
1 tsp sesame oil
1/4 tsp freshly ground black pepper
salt to taste
whole coriander leaves |
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Method :
In a large
saucepan, render the pork fat, strain and discard solids, and return fat
to pan and reheat over medium flame. Saute the shallots and garlic for 2-3
minutes, raise heat slightly, add the beef, and stir to sear evenly. Lower
heat to medium, add the 3 tbsp of fish sauce, diced carrots, sliced
mushrooms, bamboo shoots, water chestnuts, diced tomatoes, salt and beef
broth. Simmer for 20-25 minutes, uncovered. Do not let it dry out.
Beat two eggs
in a small bowl, add the Chinese parsley, the teaspoon of fish sauce, and
minced scallion greens from one of the scallions. Heat 1 tsp of sesame oil
to coat a small skillet, pour in egg mixture, tipping skillet to form a
flat sheet of egg. Cover and cook until egg is set. Turn out onto a board
of plate. When cool, roll up and slice. When beef is cooked, add freshly
ground pepper and salt, if needed. Pour into a heated serving dish and
garnish with omelette strips, coriander leaves, and the remaining
scallions sliced.
Serves 3-4
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