Photograph of the finished Seared Veal Stir-Fried with Satay

Vietnam · Bê thui xào sa tế

Seared Veal Stir-Fried with Satay

30 min Hands-on time + 20 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 2.2 lb
  • Photograph of Sate chilli and lemongrass paste Sate chilli and lemongrass paste 4.2 oz
  • Photograph of Lemongrass Lemongrass 3.5 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Oyster sauce Oyster sauce ¼ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sear the outside of the veal over a flame for 3 minutes until slightly charred, then wipe off the ash.
  2. 2 Slice the veal thinly across the grain, then marinate it with chili paste and chopped lemongrass for 20 minutes.
  3. 3 Heat the pan until very hot, then stir-fry the meat over high heat for 90 seconds and remove immediately.
  4. 4 Sauté the onions, bell peppers, and garlic for 2 minutes until crispy.
  5. 5 Add the meat, season with oyster sauce, and toss the pan for 30 seconds; stir-frying veal for more than 2 minutes will make it tough and lose its flavor.
Start cooking