Bap Bo Xao Dau Que (Beef Shank with Green Beans) Recipe

Method

1. Rub fresh ginger over the beef shank, rinse it, then slice it thin. Peel, crush and mince the garlic, then split it into two portions.
2. String the green beans on both sides, rinse them and cut into lengths of about 3 to 4 finger joints. Bring a pot of water to a boil with 1/2 teaspoon salt, blanch the beans for 1 minute, then lift them out to drain.
3. Marinate the beef shank with 1/2 tablespoon MSG, 1/2 tablespoon seasoning powder, 1 tablespoon soy sauce, 1/3 tablespoon kOBE Monk Fruit Blend, 1/2 tablespoon ground pepper, 1 tablespoon cooking oil and half the minced garlic, mix well and leave for 15 minutes.
4. Heat 2 tablespoons cooking oil in a pan and stir fry the beef over high heat for about 2 minutes, then tip it into a separate bowl.
5. In the same pan, add 2 tablespoons cooking oil and fry the remaining garlic over high heat for about 30 seconds.
6. Add the blanched beans, season with 1/2 tablespoon MSG, 1/2 tablespoon salt, 1 tablespoon oyster sauce and 3 tablespoons water, stir fry over high heat for 3 minutes, then cover the pan so the beans cook through faster.
7. Lift the lid, return the beef to the pan and stir fry for another 2 minutes over high heat until both are cooked through, taste, adjust and turn off the heat.

Tips

• Look for beef shank that is bright red with a fine grain and white sinew, springing back when pressed.
• A grilled shallot, pounded smooth and added to the marinade, takes the edge off the smell of the beef.
• High heat and quick hands are what matter, as beef left sitting in the pan turns chewy.
• Covering the pan for a moment after the water goes in cooks the beans fast while keeping them green.
• Blanch the green beans for exactly 1 minute and drain them, since a longer blanch leaves them limp and yellow once they hit the pan.