BEEF COOKED IN VINEGAR

Slightly different from Beef on Fire, the vinegar stock and the pickled vegetables in this dish
provide a more tangy and appetising taste.

INGREDIENTS

Beef fillet

Onion
Round rice papers
Chinese lettuce

Cucumber

Pickled vegetables

Sour star fruits

Green bananas (optional)
Fresh rice vermicelli

1 kg (2 lb 3 oz), sliced thinly and across
grain to ensure tenderness
1, peeled and thinly sliced
30 sheets, 15 cm (6 in) in diameter
1 bunch, leaves separated, washed
and drained
1, washed, peeled, cored and sliced into
5-cm (2-in) lengths
1 jar, about 200 g (7 oz), consisting of
cabbage, carrots and white radishes
2, washed, edges trimmed and sliced into
star shapes
2, peeled, sliced into rounds
500 g (1 lb 1½ oz), replaceable with Indian
string hoppers (putu mayam) or thick round
rice (laksa) noodles

MARINADE (COMBINED)

Lemon grass
Ground white pepper
Sugar
Chicken seasoning powder
Garlic juice

3 tsp, finely chopped
2 tsp
1 tsp
2 tsp
2 tsp, extracted by pounding and
squeezing garlic cloves

STOCK (COMBINED)

Vinegar
Coconut juice
Minced garlic
Ground white pepper
Salt
Sugar
Chicken seasoning powder

125 ml (4 fl oz / ½ cup)
125 ml (4 fl oz / ½ cup)
1 tsp
1 tsp
1 tsp
2 tsp
1 tsp

Put all stock ingredients
into a pot and bring to
the boil, then simmer. The
resulting stock should taste
sweet and sour.

When arranging beef slices,
avoid excessive overlapping
so the flavour from the
onion slices can infuse.

Stock should be kept
simmering hot at the table,
either over a small stove or
in a fondue pot.

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