Banh Xeo – Vietnamese Crepes
Vietnamese
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Diabetic, Nut Free, Low Fat, Gluten Free, Coeliacs, Dairy Free, Atkins
For the stir fry:
500g diced beef
1 red bell pepper, chopped
1 onion, diced
3 spring onions, finely sliced
Handful of runner beans, sliced
1 tsp chopped fresh ginger
2 cloves garlic, finely sliced
A dash of virgin olive oil
For the sauce:
2 tbsp oyster sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp rice wine (use pale dry sherry or dry white wine as a substitute)
1 ½ tsp ground black peppercorns
½ tsp salt
1 tbsp cornstarch
In a mixing bowl, add in the ingredients for the sauce and mix well.
Add in the diced beef to the sauce and stir well. Set aside to marinate for a minimum of one hour.
Once the beef has had time to marinate, heat the oil in a wok on medium heat.
Add onions, garlic and ginger and stir-fry for around 3 minutes until golden brown.
Add beans, bell peppers, beef and the marinade. Stir-fry for a further 2 minutes.
Add spring onions to garnish and serve with rice.
