Bo Sot Vang

Ingredients

Tenderloin Beef, cut into cubes
Carrot
Mushrooms
Spring Onions
Shallots and Garlic
Wine
Tomatoes

1: Marinate Beef with salt, pepper, crushed garlic and shallots
2: Heat oil in pot
3: Sear Beef on all sides
4: Remove from heat
5: Add chopped tomatoes to pot until dissolved into nice orange colour
6: Return beef to pot with carrots, mushroom and wine
7: Add Pili Pili, salt and pepper to taste
8: Cook until beef is tender and sauce thickens
9: Xong
10: Ngon