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Preparation
25 minutes
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Cooking
45 minutes
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Difficulty
Easy
Beef Book is a unique ingredient to prepare many delicious dishes that you shouldn’t miss. Today, let’s join TasteVN cooking to start making a stir-fried dish that is quite interesting, which is stir-fried beef book, simple yet loved by everyone!
Ingredients for Stir-fried Beef Book For 4 people
Fresh beef book 500 grams Coconut meat 200 grams (choose thick coconut meat) Satay chili 1/2 tablespoon Peanuts 100 grams (groundnuts) White wine 300 ml Green onions 3 stalks Coriander a little Lemongrass 3 stalks Chili 1 piece Garlic 1 bulb Lemon 1 piece Ginger 1/2 bulb Oyster sauce 1 tablespoon Fish sauce 1 tablespoon Common spices a little (salt/sugar/msg)
How to choose fresh beef intestines
- Fresh beef intestines usually have a slightly bumpy texture, still covered with a black membrane (not cleaned) or have a pinkish-white color (cleaned). Avoid buying pieces that are pale white as they may have been injected with preservatives harmful to health.
- When holding fresh beef intestines, they should feel firm, thick, and slightly sticky, not soft and mushy; be careful to limit choosing intestines that have an unusual foul smell as they may no longer be fresh.
See details: How to choose fresh beef intestines
How to prepare Stir-fried Beef Intestines
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Prepare Beef Intestines
Wash the beef intestines with salt, squeezing them hard to remove dirt, then add lemon juice and white wine, continuing to squeeze evenly for about 15 minutes to eliminate all the foul smell in the ingredient, while also helping the intestines become whiter.
Ways to clean beef intestines without foul smell
- Method 1: Soak the beef intestines in a mixture of vinegar and salt, then add baking soda to soak for 3 – 5 minutes, afterwards squeeze them hard and evenly to remove dirt and foul smell. If the intestines still have a black membrane, you can use a knife to scrape it off.
- Method 2: Use betel lime to rub on the surface of the beef intestines and then soak for 5 – 10 minutes. Use a knife to scrape off the black layer, repeat the rubbing process until the black membrane is completely removed, then soak in a mixture of lemon juice and diluted saltwater for 10 – 15 minutes, squeezing evenly to eliminate dirt and foul smell.
- Method 3: To make the beef intestines whiter and eliminate the characteristic foul smell, you can soak them in lime water for 1 – 2 hours.
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Boil the beef tripe
Put a pot of water on the stove and bring it to a boil, add 1 – 2 slices of smashed ginger, then add the beef tripe and boil for about 30 – 40 minutes until the beef tripe is tender, then remove it and put it in a basin of cold water to retain its firmness and crispness during cooking.
Remove the beef tripe to drain, then slice it thinly into bite-sized pieces, being careful to cut the beef tripe against the grain, slicing it very thinly so that it doesn’t become chewy when eaten and allows the marinade to penetrate evenly.
Tip: To check if the beef tripe is cooked, you can use a chopstick to pierce through the beef tripe; if it goes through easily, then the beef tripe is cooked
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Prepare the remaining ingredients
Peel and finely chop the garlic. Clean the lemongrass thoroughly, drain, and slice into rounds.
Wash the ginger, peel it, and then cut it into thin strips. Clean the coconut, remove the dry shell, wash it, and cut it into bite-sized pieces.
Wash the green onions and cilantro, drain, and then cut them into bite-sized pieces. Wash the chili, slice it lengthwise to remove the seeds, and then cut it into thin strips.
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Marinate the beef book
Marinate the beef book for 10 – 15 minutes with the prepared spices along with minced garlic, half of the lemongrass, and ginger that have been prepared, mixed with 1/2 spoon of satay, and 1 tablespoon of oyster sauce.
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Stir-fried beef tripe
Place a pan on the stove, wait for the pan to heat up, add some cooking oil (note to add a bit more oil), then add lemongrass and ginger, stir-frying evenly until fragrant and slightly charred, then add the marinated beef tripe, followed by coconut rice, herbs, and half of the prepared peanuts.
Add 1 tablespoon of fish sauce, stir quickly and evenly so that the ingredients absorb the seasoning. Adjust the seasoning to taste, then turn off the heat.
Plate the dish, sprinkle some peanuts on the surface to enhance the aesthetic appeal and make the dish more eye-catching.
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Final product
Stir-fried beef tripe after preparation has a delicious aroma and eye-catching colors. The pieces of beef tripe are thin and just right, achieving a perfect crispy and chewy texture combined with the spicy flavor of satay chili and the nutty fragrance of roasted peanuts, making it a unique dish that is extremely “rice-consuming”!
Through this article, TasteVN hopes to bring you the recipe for beef stir-fried with spices, unique and delicious yet simple to make, to help family meals become warmer. Wishing you success in your cooking!
