Stir-frying beef together with Tonkin jasmine flowers is a common way of cooking in Vietnam. Tonkin jasmine (Telosma cordata, Vietnamese: thiên lý), aka sabidokung, cowslip creeper, Pakalana vine, Tonkin jasmine and Tonkinese creeper is a flowering vine whose flowers are fragrant and used in cooking like in this stir fry beef dish or used as hotpot vegetables. In Vietnam, Tonkin jasmine flowers can also used to make herbal tea.
Slice the beef against the grain. Soak Tonkin jasmine flowers in cold water for 10 mins, rinse and drain. Poach the flowers in hot water with a little salt quickly, so the flowers will be soft.
In a bowl, add beef slices, minced garlic, 1 teaspoon of fish sauce, 1 teaspoon of black pepper, and 1 teaspoon of sesame oil (for more fragrance). Marinate for 15 mins.
In a frying pan, heat the oil and add minced garlic to sauté. When the garlic releases aromatic smell, add beef slices and stir-fry until they are cooked then set a side for later use. Next, add Tonkin jasmine flowers and stir evenly, then add 1/2 teaspoon of granule seasoning, 1 teaspoon of oyster sauce. When the flowers are cooked, add the beef back and stir-fry a little bit then turn off the heat.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
