Vietnamese Beef And Red Cabbage Bowl Food

VIETNAMESE BEEF AND RED CABBAGE BOWL

Steps:

• Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
• Finely chop 1/2 the red onion and slice the other half thinly.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
• Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

VIETNAMESE SHAKEN BEEF BOWL

Steps:

• Add the cubed meat to a bowl and toss with the garlic, 1 tablespoon brown sugar, 1 tablespoon olive oil, salt and pepper. Toss well and let the meat sit at room temperature for 1 hour.
• In a small bowl whisk together the remaining 2 tablespoons brown sugar, soy sauce, fish sauce and rice vinegar.
• During this time I like to make the rice, prep the veggies and make the hoisin sauce so it is all ready to go when the beef is done. To Make the Hoisin Sauce: Combine the hoisin sauce, peanut butter, sweet thai chili sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the bowls.
• Once the meat has sat for 1 hour, heat a large heavy bottomed skillet over high heat until very hot. Add the remaining olive oil (a little less than 1/3 cup) and heat until just barely smoking. Carefully add the meat and cook undisturbed, over high heat for 1 minute or until browned. Turn the meat and cook for 1 minute longer or until browned. Tilt the skillet and drain off all but 1 tablespoon of oil into an old can or jar. Add the bell peppers and saute 1 minute. Add the green onions and cook for 30 seconds. Pour in the soy sauce mixture, shaking the skillet to coat the meat. Add the butter and shake the pan until the butter is melted. Turn off the heat.
• Divide the rice among 4 bowls. Add the carrots, cucumbers. cabbage, cilantro and mint. Pour the beef + peppers over the rice. Garnish with chopped peanuts and serve with the Hoisin Sauce.

RED CURRY NOODLE BOWLS WITH STEAK AND CABBAGE

Steps:

• Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
• Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4-5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
• Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
• Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

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!

BAVARIAN BEEF WITH RED CABBAGE

Steps:

• In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
• Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
• In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
• RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
• Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
• Canadian Living.

VIETNAMESE BEEF AND RED CABBAGE BOWL

Steps:

• Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
• Finely chop 1/2 the red onion and slice the other half thinly.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
• Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

VIETNAMESE BEEF AND RED CABBAGE BOWL

Steps:

• Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
• Finely chop 1/2 the red onion and slice the other half thinly.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
• Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

VIETNAMESE BEEF AND RED CABBAGE BOWL

Steps:

• Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
• Finely chop 1/2 the red onion and slice the other half thinly.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
• Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

VIETNAMESE BEEF AND RED CABBAGE BOWL

Steps:

• Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
• Finely chop 1/2 the red onion and slice the other half thinly.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
• Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.