Vietnamese Stir-fried Beef with Tonkin Flowers

Ingredients

• 10 oz beef, thinly sliced against the grain
• 1 tablespoon minced garlic, divided
• 1/4 plus 1/8 teaspoon salt, divided
• 1/8 teaspoon black pepper ((plus more for serving))
• 3/4 teaspoon cornstarch
• 2 teaspoons water
• 1 1/2 teaspoons cooking oil ((plus more for stir-frying))
• 8 oz Tonkin flowers
• 1 tablespoon oyster sauce
• 1/4 teaspoon fish sauce ((or soy sauce))

Steps

1. 1

   Place beef in a mixing bowl. Add 1 teaspoon minced garlic, ¼ teaspoon salt, ⅛ teaspoon black pepper, cornstarch and water. Toss to combine, then mix in 1½ teaspoons cooking oil. Set aside to marinate for 10-15 minutes.

2. 2

   Place a large pot filled with water over medium-high heat. Bring it to a boil, and then add the Tonkin flowers. Blanch the flowers for a minute or slightly more. Remove them from the pot and give them a rinse under cold water. Set aside to drain.

3. 3

   Place a heavy-bottomed pan over medium-high heat. Once the pan is hot, add cooking oil to coat the bottom. Add the beef in a single layer and let them cook undisturbed briefly for about 20-30 seconds. Then add the oyster sauce, and stir-fry for a few more seconds and transfer to a plate while the beef is still slightly pink.

4. 4

   Add more cooking oil to the pan if needed. Adjust the heat to medium and add the remaining garlic. Sauté briefly until the garlic is fragrant.

5. 5

   Add the blanched Tonkin flowers. Stir and toss to cook for about 1-2 minutes until the doneness is almost to your liking. Season with ⅛ teaspoon salt.

6. 6

   Return the beef to the pan. Stir and toss until both the beef and flowers are cooked through. Add the fish sauce (or soy sauce) and give everything a final stir. Adjust seasonings to taste.

7. 7

   Transfer to a serving plate and sprinkle with more black pepper before serving.