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Preparation
30 minutes
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Difficulty
Easy
Stir-fried beef with aromatic leaves is one of the stir-fried dishes with beef that has an extremely simple cooking method and results in a very delicious dish. If you want a change of taste and no longer want to stir-fry beef with betel leaves, then try this stir-fry with aromatic leaves. Let’s get into the kitchen with Dien May XANH today.
Ingredients for Stir-fried Beef with Aromatic Leaves Serves 4
Beef 400 gr Aromatic leaves 300 gr Coconut milk 200 ml Garlic 6 cloves Common seasonings a little (fish sauce/ sugar/ seasoning powder/ ground pepper) Cooking oil a little Coconut milk 200 ml (optional)
How to choose good beef for stir-fried beef with wild betel leaves
To make the stir-fried beef with wild betel leaves more aromatic and appealing, selecting fresh and suitable beef is very important. Here are some tips to help you choose the best beef:
- Choose tenderloin or brisket: These cuts are tender, have little connective tissue, and have a natural sweetness, making them ideal for quick stir-frying.
- Observe color and freshness: Good beef has a bright red color, light yellow fat, and no strange odor.
- Check for elasticity: Gently press the meat; if it springs back well, does not leak liquid, and is not sticky, it is fresh meat.
- Whitford Quantanium non-stick coating can withstand temperatures up to 420°C, making it easy to fry food without sticking and easy to clean.
- The pan handle is made of heat-resistant plastic, safe to use, suitable for gas stoves, infrared stoves, and induction cookers.
How to prepare Stir-fried beef with wild betel leaves
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Prepare the ingredients
Wash the beef thoroughly and slice it thinly. Then, marinate the beef with 2 tablespoons of fish sauce, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of pepper. Mix well and marinate for 10 – 15 minutes for the beef to absorb the seasoning.
Wash the wild betel leaves, drain, and cut them into bite-sized pieces. Mince the garlic.
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Stir-fry beef
Heat a pan with 2 tablespoons of cooking oil, sauté 2/3 of the minced garlic until fragrant. Then, add the marinated beef and stir-fry quickly over high heat for 2-3 minutes until the beef is medium rare, then remove to a plate and set aside.
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Stir-fry leaves and beef
Reuse the pan, add a little cooking oil if needed. Add the remaining minced garlic and sauté until fragrant. Next, add the leaves and stir-fry with 1 teaspoon of seasoning. Stir for about 2 minutes until the leaves are just cooked.
Then, add the cooked beef into the pan with the leaves, stir well to combine the ingredients. After that, pour 200ml of coconut milk into the pan, reduce the heat, and simmer for about 2-3 minutes for the coconut milk to soak into the beef and leaves. Adjust the seasoning to taste, then plate and sprinkle with a little ground pepper to finish.
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Final Product
The dish of stir-fried beef with wild betel leaves after completion has an attractive color, combining the fresh green of the leaves with the beautiful reddish-brown of the stir-fried beef.
When enjoying, you will feel the tenderness and natural sweetness of the beef infused with spices, blending with the rich, fragrant coconut flavor of coconut milk. The wild betel leaves have a slight crispness, retaining the distinctive flavor of the region, without becoming too soft.
This is definitely a flavorful dish that will easily make you want to have more rice.
With the preparation method of stir-fried beef with wild betel leaves as done by Dien May XANH, you will have a stir-fry that not only has an incredibly alluring aroma but also pairs deliciously with white rice. Get into the kitchen and try making this dish at home. Wishing you success.
