Photograph of the finished Beef Shank Stir-Fried with Winged Beans

Vietnam · Bắp bò xào đậu rồng

Beef Shank Stir-Fried with Winged Beans

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 1.4 kg
  • Photograph of Winged beans Winged beans 800 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Oyster sauce Oyster sauce 88 ml
  • Photograph of Ginger Ginger 100 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Cornstarch Cornstarch 60 g
  • Photograph of Chilli Chilli 12
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Simmer the beef shank with ginger for 60 minutes, then let it cool in the broth.
  2. 2 Slice the stewed beef shank into thin slices across the grain to reveal the tendons.
  3. 3 Simmering the beef before stir-frying is the only way to ensure the beef is both tender and retains its beautiful shape.
  4. 4 Remove the fibrous strands from both sides of the winged bean and then slice it diagonally into thin pieces.
  5. 5 Sauté the garlic, then add the winged beans and stir-fry over high heat for 2 minutes until they are still crispy.
  6. 6 Add the sliced beef, season with oyster sauce, then coat with cornstarch and sprinkle with chili and green onions.

With an appliance

  • Pressure cooker 50 min

    Replace step 1: simmer under high pressure for 25 minutes, then release the pressure naturally; the beef shank will retain its marbling.

Start cooking