THAI BIRDS NEST BEEF

Thai Birds Nest Beef image

Provided by lamarb

Categories Meat

Time 25m

Yield 1 serving(s)

Number Of Ingredients 15

4 ounces beef, Milanesa style
2 ounces bean thread vermicelli
peanut oil, to deep-fry and stir-fry
2 tablespoons oyster sauce
3 tablespoons carrots, julienned
1/4 cup sweet onion, cubed
3 garlic cloves, chopped
1 ripe jalapeno pepper, seeded, veined, and chopped
2 tablespoons zucchini, cubed
2 tablespoons crookneck yellow squash, cubed
2 tablespoons eggplants, cubed
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1/2 cup beef stock
1 teaspoon sweet chili sauce

Steps:

Place the meat in a plastic bag with the oyster sauce making sure all of the meat is coated. Place the bag in the refrigerator and marinate several hours or over night.
Put two inches of oil in a large wok and bring to high heat. Drop the vermicelli into the oil and turn almost immediately. Make sure all of the vermicelli comes into contact with the oil. Otherwise it will not expand and will be inedible. Remove, drain, and reserve.
Pour most of the oil into a heat proof bowl and allow it to cool to return to its container. Put meat in the wok and sear each side for 15 seconds. Remove, drain, and reserve.
Add a little more of the oil to the wok, if necessary, and stir-fry the carrot, onion, and garlic 4 minutes.
Add the remaining vegetables and cook for 4 more minutes.
Meanwhile, slice the beef into ½ inch x 2 inch strips. Add the beef, vinegar, soy, and stock and simmer until it thickens a little.
Make a mound of the vermicelli( the birdsnest ) on a plate. Spoon the beef mixture on top of the nest and add the chili sauce and some additional vermicelli for a crunchy topping.