In classic stir-fries such as this one, beef, a special-occasion meat in Vietnam, is paired with a vegetable that is equally prized and costly. Here, it is cauliflower, traditionally considered a luxury vegetable in Vietnam because it used to be grown only in the cool areas around Dalat. To allow these precious ingredients to shine, they are treated simply with little sauce and only a few other ingredients. Taking a cue from Chinese cooks, I use flank steak for stir-frying. Cut across the grain into small pieces, it cooks up to an inimitable tenderness. To complement the beef, I select cauliflower that tastes sweet, looks dense, and feels heavy for its size.

　　

Ingredients

serves 2 to 3 as a main dish, or 4 to 6 with 2 or 3 other dishes

　　Beef Stir-Fry Marinade (page 319)

　　3/4 pound flank steak, cut across the grain into strips about 3 inches long, 1/4 inch thick

　　3 cups small cauliflower florets, about 2 inches long and 1 inch wide at the bud end

　　2 tablespoons canola or other neutral oil

　　1/2 small yellow onion, sliced lengthwise 1/2 inch thick

　　2 cloves garlic, finely chopped

　　Black pepper

　　3 or 4 cilantro sprigs

　　

Step 1

In a bowl, combine the marinade and beef and mix well. Set aside to marinate while you ready the other ingredients.

　　

Step 2

Bring a large saucepan of salted water to a boil. Add the cauliflower and parboil for 1 minute, or until crisp tender. Drain and flush with cold water to cool quickly.

　　

Step 3

In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and stir-fry for about 30 seconds, or until fragrant. Add the garlic and stir-fry for about 15 seconds, or until aromatic. To prevent the onion and garlic from getting stuck under the beef and charring, bank them on one side of the pan. Raise the heat to high and add the beef, spreading it out into a single layer. Let it cook, undisturbed, for about 1 minute. When the beef begins to brown, use a spatula to flip and stir-fry it, incorporating the onion and garlic, for another 1 to 2 minutes, or until the beef is still slightly rare. Transfer to a plate.

　　

Step 4

Add the remaining 1 tablespoon oil to the pan. When it is hot, add the cauliflower and stir-fry for about 1 minute, or until heated through. Return the beef, onion, and garlic, along with any juices, to the pan and stir-fry quickly to combine. If the ingredients start to look dry, splash in a little water and cook until it evaporates. This hydrates and removes bits sticking to the bottom. Continue stir-frying to heat and finish cooking the beef, splashing in more water if needed. When the beef no longer shows signs of rareness, after about 1 minute, it is done.

　　

Step 5

Transfer the beef and cauliflower to a serving plate, top with a generous sprinkle of pepper, and garnish with the cilantro. Serve immediately.

　　Reprinted with permission from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Published by Ten Speed Press, an imprint of Penguin Random House. Copyright © 2006.  Photographs by Leigh Beisch. Buy the full book from Amazon or Bookshop.