A Vietnamese recipe from Madhur Jaffrey’s “Ultimate Curry Bible”.
Put the meat slices in a bowl with the marinade ingredients. Mix well, cover and refrigerate for 1-2 hours.
Pour the oil into a large wok or frying pan and set over a medium high heat. When the oil is hot put in the shallots or onions. Stir and fry for about 2 minutes until the onions are lightly browned.
Add the meat and its marinade, increase the heat to high and fry, stirring continuously, until the meat is just cooked through. Garnish with the coriander leaves and serve with rice.