Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea (1-lb) flank steak,
-partially frozen
2 tb Soy sauce
1 tb Vegetable oil
1/2 ts Sugar
3 ea Garlic cloves, minced
1 md Size onion
2 sm Dried chilies
2 tb Soy sauce
2 tb Beef stock
5 tb Vegetable oil
1/2 ts Sugar
12 ea Red-leaf-lettuce leaves
2 md Size tomatoes, each cut
-into 6 slices
16 ea Cilantro sprigs

Cut meat lengthwise into 2 or 3 strips; cut strips diagonally into
1/8-inch-thick slices. Place in a medium-size bowl. Add 2 T soy
sauce, 1 T oil, 1/2 t sugar, and garlic. Mix well. Cover and marinate
in refrigerator at least 2 hours. Mix again and bring to room
temperature before cooking. Cut onion in half lengthwise. Cut each
half into quarters, making 8 wedges. Separate onion layers; set
aside. Soak chilies in warm water about 30 minutes or until softened.
discard seeds and stems, and mince chilies. Combine chilies,
remaining 2 T soy sauce, and beef stock in a small bowl. Heat wok
over high heat. Add 4 T oil and heat. Add onion; stir-fry 1 minute.
Remove onion with a slotted spoon, draining oil back into pan; place
onion in a small bowl. Add steak to wok; stir-fry 3 minutes. Remove
steak and any liquid in wok; add to onion. Heat remaining 1 T oil in
wok. Add remaining 1/2 t sugar. As soon as sugar melts, stir in chili
mixture. Return steak and onion to wok; stir-fry 1 minute. Remove
from heat. Arrange 3 lettuce leaves on each of 4 lightly heated large
individual plates or platters. Place 1/4 of beef in center of each
serving. Arrange 3 tomato slices around beef. Arrange 4 cilantro
sprigs on each serving. Makes 4 servings. Hot Beef Salad - viet nam

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