Vietnamese Sizzling Steak And Onions Food

VIETNAMESE SIZZLING STEAK AND ONIONS

Steps:

• Combine the steak, salt, sugar, garlic, ginger and lemon grass and the black pepper and marinate over night in an air tight container.
• Heat a frying pan or wok and add a little oil, add the onion stir-fry until limp but not cooked.
• In small batches add the meat mixture until nearly cooked.
• Heat the wok to high again and then add all the ingredients, stirring until cooked.
• Served with steamed rice.

SIZZLING STEAK AND ONIONS, (VIETNAM)

Steps:

• Combine the meat,salt, sugar, garlic, ginger, lemon grass/ lemon rind, black pepper in a bowl.
• Rub the spices into the meat.
• Marinate for 1 hour atleast.
• Heat 2 tblsp oil in a cast iron pan till very hot (on high).
• Add the onion and saute briefly till slightly brown but limp (for abt a min) Remove and sprinkle a little salt on them (I omit this as I do not like too much salt and DH then adds some to his plate) Heat pan again with the remaining oil in it.
• Again when very hot put in the meat cubes in a single layer and cook on both sides (if you like it well cooked reduce heat to cook some more as the meat should not burn) Serve with the onions on top.

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 STIR-FRY

Steps:

• Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
• Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

SIZZLING STEAK ( CHINESE)

Steps:

• Peel onions and cut into wedges. Beat the thinly sliced meat slightly with a meat mallet.
• Mix the water and baking soda, pour over steak and leave to stand 1 hour.This helps to tenderise the meat, But not an essential step.
• Heat 2 tbsp oil in a pan or wok . cook onions until nice and caramelised. Remove the onions from pan and arrange on a plate.
• Add 2 tbsp oil to the pan ,add the drained steak and cook over high heat to dry the water and brown the meat.
• Add the sauces, wine and sugar to the pan with the steak . Return to the boil,reduce heat and simmer for 10-15 minutes or until tender.
• Spoon the meat over the onions and serve.

MONGOLIAN BEEF AND SPRING ONIONS

Steps:

• Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
• Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
• Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.