HECO Hard-boiled eggs and a variety of vegetables dress up a beef salad.

Vietnamese chefs will
show off their skills

---

"The Electric Kitchen" airing in the first half of July features Vietnamese cooking with Jennifer Nguyen and Long Van Nguyen of A Saigon Café on Maui.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Beef Salad with Garlic and Egg

1 tablespoon vegetable oil or butter
3 cloves garlic, minced
1 medium Maui onion, cut into 1/2-inch strips
1 pound beef sirloin, filet mignon, or porterhouse steak, cut into 1 to 2-inch strips
1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon oyster sauce
1 bunch watercress or Romaine or Manoa lettuce, cut into bite-sized pieces
1 cucumber, sliced
1 tomato, sliced
1 hard boiled egg, sliced
>> Dressing:
Vegetable oil for frying
3 to 4 shallots, thinly sliced
4 to 5 red pearl onions, thinly sliced
2 tablespoons chopped green onion
2 teaspoons white vinegar
1 teaspoon sugar
Fresh ground pepper to taste
Pinch of salt

To make dressing: Heat oil in a small skillet. Add shallots and fry until golden brown; drain. Mix shallots with remaining ingredients; set aside.

To make salad: Heat oil in a wok on medium heat. Add garlic and onion and cook until golden brown. Increase temperature; add beef, soy sauce, sugar and oyster sauce. Quickly sauté until beef is medium rare or medium.

Arrange greens on serving platter; surround with cucumber, tomato and egg. Pour beef mixture over greens; top with dressing. Serves 3 to 4.

Nutritional information unavailable.

Click for online
calendars and events.