Vietnamese Diced Beef Recipe 485 Food

THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE

Steps:

• At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
• At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
• When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
• To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
• Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
• Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
• Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.

BO LUC LAC (VIETNAMESE SHAKING BEEF)

Steps:

• In a large bowl, combine the brown sugar, soy sauce, lime juice, 8 cloves of garlic, salt and black pepper to taste. Do not go crazy with the salt, as the soy sauce is already salty! Add the beef and let it marinate for 1 hour.
• Preheat a large wok over high heat. Add the vegetable oil and, when simmering, add the remaining 2 cloves of garlic. Once fragrant, add the beef cubes, working in 2 to 3 batches if needed. Sear on all sides, shaking the pan, until medium rare, 1 to 2 minutes. Remove the beef to a plate and reserve.
• Toss the onions in what's left of the marinade in the bowl. Add the onions to the wok and sauté until soft and beginning to brown. Add the beef (and its juices) back to the pan and toss with the onions.
• Remove from heat, sprinkle with sliced scallions and serve over rice or salad.

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!

VIETNAMESE DICED BEEF RECIPE - (4.8/5)

Steps:

• Step 1 Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with plastic wrap. Refrigerate for 4 hours. Step 2 To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl. Season with salt and white pepper. Stir until sugar dissolves. Cover with plastic wrap. Refrigerate until required. Step 3 Heat a non-stick wok on high. Spray with oil. Drain beef, reserving marinade. Stir-fry onion for 3 minutes or until brown. Transfer to a plate. Spray wok with oil. Stir-fry one-third of beef for 2 minutes each side or until cooked to your liking. Transfer to plate. Repeat with oil and remaining beef, in 2 batches. Return onion and beef to wok. Add marinade and combine. Top with watercress. Serve with sauce and rice.

ASIAN GARLIC BEEF CUBES (VIETNAMESE BO LUC LAC OR SHAKING BEEF)

Steps:

• Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
• Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
• Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
• Serve beef alongside dipping sauce.