How to Make Vietnamese Stir-fried Veal with Lemongrass and Chili
Stir-fried Veal with Lemongrass and Chili, featuring chili peppers, bell peppers, and oyster sauce, is not only delicious and nutritious but also visually appealing. It’s a perfect dish for gatherings, especially for men to enjoy with drinks on rainy days.
Ingredients
- 400g veal
- 3 stalks lemongrass
- 1 large piece of ginger
- 1 chili pepper
- Green and red bell peppers (optional)
- 2-3g roasted white sesame seeds
- Coarse salt
- White wine
- Seasonings: seasoning powder, MSG, oyster sauce, pepper
Ingredient Notes
When preparing stir-fried veal with lemongrass and chili, you can use spicy chili peppers, mild chili peppers, or bell peppers. A version using only chili peppers is also available.
Instructions
Preparing the Veal
Veal often has a strong odor, so it's important to properly clean it before cooking. To do this, either leave the meat in large chunks or slice it thinly, then rub it with a mixture of coarse salt, white wine, and finely chopped ginger for about 5 minutes. Rinse the meat thoroughly and let it drain.
After slicing, marinate the veal with:
- 1 teaspoon oyster sauce
- 1/2 teaspoon seasoning powder
- 1 teaspoon cooking oil
- 1/2 teaspoon MSG
Mix well and let the meat absorb the flavors for at least 15 minutes.
Preparing Other Ingredients
Peel the garlic and ginger, then finely chop both. Add a small amount to the veal marinade.
Peel off the outer layers of the lemongrass, rinse, and slice thinly at an angle.
Wash the chili pepper and slice it diagonally, similar to the lemongrass.
Use 1/4 of each green and red bell pepper. Slice them into 5 cm strips or small square pieces, whichever you prefer.
Cooking Stir-fried Veal with Lemongrass and Chili
Heat 2 tablespoons of cooking oil in a pan, then add half of the chopped garlic and ginger and sauté until fragrant.
Add the veal and stir-fry over high heat. To prevent the veal from becoming tough, stir-fry only until it is just cooked and turns light pink. Remove the veal from the pan and set aside.
Add another 2 tablespoons of oil to the pan and sauté the remaining garlic and ginger until fragrant, then add the lemongrass. Next, add the bell peppers and stir-fry for about 30 seconds before adding the chili pepper.
Season with 1 teaspoon of oyster sauce and 1/3 teaspoon of MSG. Keep the heat on medium to cook the peppers thoroughly without burning them.
Stir-fry the lemongrass and peppers for about 1 minute, then add the veal back to the pan and increase the heat. Stir well for another 30-40 seconds until everything is well combined.
Transfer the stir-fry to a plate, sprinkle with a little pepper, and don't forget to garnish with some roasted white sesame seeds.
Final Product Requirements
The stir-fried veal with lemongrass and chili is visually striking, with well-seasoned veal that doesn’t have any unpleasant odors or toughness thanks to proper preparation and cooking time. The rich flavor of the veal is complemented by the distinctive fragrance of lemongrass and the subtle heat of the chili peppers and bell peppers.
Video
Tips & Notes
How to select good veal:
Choosing fresh veal is half the success of making stir-fried veal with lemongrass and chili. Select pieces with a bright pinkish-red color, fine texture, no blemishes, and a characteristic but not foul smell. Press the meat; it should spring back, indicating freshness.
