Heavenly Vietnamese Beef Fried Rice Food

HEAVENLY VIETNAMESE BEEF FRIED RICE

Steps:

• Bring 1 3/4 cups water to a boil. Add rice, beef bouillon, and lime leaves. Boil for 2 minutes. Reduce heat to low and cook, covered, for 10 minutes. Turn off heat and let rice stand for 10 minutes. Spread onto a platter and let cool completely, at least 40 minutes.
• In the meantime, marinate beef with cilantro, mint, green onions, lime juice, chile peppers, and 2 tablespoons soy sauce for up to 1 hour. Marinate tofu in the remaining soy sauce.
• Heat oil in a wok over high heat. Add red onion; cook for 1 minute, then add marinated beef. Saute until browned, 3 to 5 minutes. Discard lime leaves from the cooled rice and toss rice into the wok. Stir-fry for 2 minutes. Taste and adjust seasonings as needed. Add tofu, stir gently, and fry for 3 minutes more. Serve hot.

BEEF FRIED RICE

Steps:

• In a skillet, cook beef untilno longer pink, and drain.
• In a large bowl, beat eggs, and pepper.
• In a skillet, heat 2 tablespoons, oil over medium heat.
• Add eggs to skillet.
• As eggs set, lift the edges, letting uncooked portion flow underneath.
• When eggs are completely cooked, remove from skillet, and cut into strips.
• Return to pan.
• Stir in remaining ingredients.
• Cook and stir over low heat in remaining oil for 5 minutes, or until heated through.

VIETNAMESE FRIED RICE

Steps:

• Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups. Rinse bean sprouts and trim stringy root ends if desired. In a small bowl lightly beat eggs.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant. Add carrots and bean sprouts and stir-fry until carrots begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
• Serve fried rice sprinkled with cilantro or mint and dry-roasted peanuts.

VIETNAMESE BEEF STIR-FRIED WITH CAULIFLOWER

Steps:

• In a large mixing bowl put the 1/2 teaspoons black pepper, sugar, cornstarch, soy sauce and fish sauce.
• Stir to blend.
• Take the flank steak and cut across the grain into thin strips.
• Add to the marinade in the mixing bowl and let it marinate while you work on the rest of the recipe, stirring occasionally.
• Wash the cauliflower and cut into small florets.
• Bring a large saucepan of salted water to a boil.
• Add the cauliflower and once the water starts boiling again, boil for one minute.
• Drain immediately and set the cauliflower aside.
• Heat a large nonstick frying pan over high heat and then add 4 Table. oil.
• Once the oil has had a minute to warm, add the onion.
• Stir-fry until the onion has cooked to a light brown color.
• Add the garlic and stir-fry just until the garlic starts to brown on the edges.
• Remove the onion and garlic into a medium-size bowl, leaving the remaining oil in the frying pan.
• Add half the beef to the fryng pan and cook just until the pink disappears, using a spachula to flip over the meat.
• Add the meat to the bowl with the onion and garlic.
• If necessary, add a little more oil to the frying pan, add the rest of the beef and cook it like you did the first batch.
• Remove the second batch of meat from the frying pan.
• Put 1-2 Table. of oil in the frying pan.
• Heat until hot.
• Add the cauliflower and stir-fry until the cauliflower has some brown spots.
• The heat needs to be high for this.
• Add a little salt and black pepper.
• Turn off heat and readd the meat and onions back into the frying pan and mix with the cauliflower.
• Check for salt and pepper.
• This recipe should have a generous amount of ground black pepper.
• Good served with plain rice.

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

Steps:

• In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
• In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
• On a platter, arrange the watercress and tomato slices.
• Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
• Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
• Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
• Enjoy!