with Chef Nguyễn Văn Tuân from Fortuna Hanoi Hotel

Let’s sample this smoking hot dish to welcome the new summer!

Ingredients: serves 3-4

For the sauce:

·         3 tbsp soy sauce

·         3 tbsp honey

·         1 1/2 tbsp oyster sauce

·         2 tbsp Chinese cooking wine or dry sherry (or substitute with chicken or beef stock)

·         2 tbsp water

·         1 tsp roughly crushed black pepper (or 1/2 tsp freshly ground pepper)

For stir fry:

·         1 1/2 tbsp peanut oil (or vegetable or canola oil)

·         1 garlic clove , crushed

·         1 small onion , sliced (or 1/2 large onion)

·         500g thinly sliced flank , rump, sirloin, fillet or any other cut of steak suitable for stir frying

Chef Tuân

Method:

- Whisk together the sauce ingredients then set aside.

- Heat the oil in a wok or large heavy based skillet over a high heat until it is smoking.

- Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn’t burn.

- Add the beef and stir fry for 40 seconds to 1 minute until just cooked to your liking (depending on the size of the pieces, how heavy based your wok is, strength of stove). Remove beef and onion onto a plate.

- Turn the heat down to medium high. Pour the sauce ingredients into the wok. It will start simmering very quickly. Let it cook for 1 minute  until it becomes syrupy - the bubbles will be larger and a caramel colour.

- Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Be careful not to overcook the beef.

- Serve immediately with rice.

You can enjoy the dish at Fortuna Hotel, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn |fortuna.vn.