I've cooked around 25 Korean dishes and many of them top with the beef like in this one except the beef in those recipes are julienned to thin strips.

The one who wrote this recipe probably doesn't come from Vietnam. Some of you complaint it's not flavorful is because of the technique wasn't right! You don't use 1 clove of galic! You use as much as you like! put on medium high fire add oil then meat stir fast until it changer color half way, add a bit fish sause (enough to taste). When the meat just change color all together, transfer it to a dish. Remember beef or pork stir-fried too long with medium heat get chewy! Then add more galic and a bit more oil if you want on medium-high to high heat, pour in green beens. You need to stir them fast and continueously until they all turn to deeper green color; season with more fish sauce to the taste or you can use seasoned salted. The second stage of the been is to low down the heat to medium to low medium, stir the beens every 10 seconds or so untill they get soft. You may add tablespoon of water or so few times. Please remember that unlike chinese food, VERY few Vietnamese dishes have cornstarch in them in other to make the food look thick and shiny. Also remember unlike other Asian foods, southeast asian food (includind Thai food for example)season with fish sauce rather than soy sauce.

I agree this is a very good dish. Remember you can add tomatoes and cubed bell peppers in this dish too and garnish it with cilantro! :)

All other ingredients is right just want to confirm that in Vietnam people don't put napa cabbage (chinese cabbage) in noodle salad at all, but regular lettuce! The only cabbage salad dish in Vietnam is the one mixes with boiled shredded chicken and nuoc cham (fish sauce) that sometimes people substitute with napa cabbage. Also, we don't have jalapeno pepper in Vietnam, it's actually red chilly that have bigger size that look like a jalapeno but taste different.

In Vietnam people don't put bell pepper (or so called sweet pepper or Da Lat papper in Vietnamese), carrot and ginger in the curry. However, you can customize the dish and add many vegetable as you want but this will make it look more like the curry dishes of other countries.

This is very similar to my family's dish for more than a hundred year I'm still trying to find out where they got this from because no other Vietnamese know it. It taste very good and I love it!

Actually the way you brew the coffee is also very important. I think 4 cups of water or half cups of coffee is too much water, 1 to 2 cups of water is enough. In Vietnam, we brew coffee in a tille tin coffee brewer that is placed right on top of a invididual glass that already had condensed milk in it. Glass holds iced coffee better than regular hot tea/coffee cup. You can use tall cup that look like glass. Literally, 4 glasses need 4 little brewers. Put 2 table spoon in each glass. Put 2 table spoons of coffee for each brewer and pour in hot water only double amount of the dried coffee or so. The very hot water abborbs into the coffee and droped down drop by drop slowly bring with it the deepest flavor. It should stop dropping when it has approximately equal the amount of condense milk; replace the brewer. Then you use a long spoon whipped the condense milk and black concentrated coffee liquid until they blend well together and you can smell its combination. Finally you pour ice on it(double the coffee and condensed milk combination). Stir the ice well until the ice melt that make the coffee become very cold and raise the coffee volumn up enough for you to "drink" it. You don't have to have the Vietnamese coffee brew, just remember to put very little water into the coffee. The more bitter the coffee drops the better. That's what make Vietnamese coffee style unique and special.

I made turkey sandwiches for the first time in my life with it and they tasted good. I also added chopped galic for more flavor.