VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES
Categories Beef Herb Pasta Pepper Quick & Easy Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
- Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.
VIETNAMESE SHAKING BEEF RECIPE BY TASTY
Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams
VIETNAMESE SIZZLING STEAK AND ONIONS
WOW! Steak & onions like you've never had! Found at WOKME! Please note that the beef marinates overnight, which is why prep time is 1 day. Bit it cooks up really quickly!
Provided by Elmotoo
Categories Steak
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 112.6, Fat 10.3, SaturatedFat 1.4, Sodium 583.4, Carbohydrate 5.2, Fiber 0.8, Sugar 2.1, Protein 0.6
VIETNAMESE STEAK SANDWICHES
Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
- In another bowl, toss together carrots, scallions,and cilantro leaves. Toss with half the vinegar mixture.
- Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.
VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES
This is a great summertime steak dish for 2 with a lot of pantry items mixed with fresh that has been adapted from Gourmet and become a favorite of ours. If I have time I double the sauce and quickly marinate the steak in it. It is quick & easy and also lends great leftovers.
Provided by Jules127
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well.
- While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
- Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.).
- Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the cucumber and the bell pepper. Garnish each serving with a mint sprig.
Nutrition Facts : Calories 758.9, Fat 20.4, SaturatedFat 8.1, Cholesterol 154.7, Sodium 1195.1, Carbohydrate 78.7, Fiber 4.2, Sugar 13.5, Protein 61.9
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5/5 (1)Total Time 40 minsCategory Main DishCalories 1188 per serving
- Place the strip steaks in a resealable plastic baggie. Combine the crushed garlic, brown sugar, oyster sauce, fish sauce, sesame oil, and low sodium soy sauce in a small bowl. Stir well, then pour into the plastic baggie. Press out the air and seal the bag tight. Let the meat sit on the counter for 30 minutes or until it comes to room temperature.
- Preheat your oven to 450 degrees Fahrenheit and place a cast iron skillet inside. Open your windows and turn on the fan for ventilation. Once the oven is preheated, carefully transfer the hot pan to a stove-top burner and set the heat to medium.
- Place the marinated steaks in the pan and let sear for 2 minutes. Flip the steaks and turn off the stove-top heat. Return the pan to the oven, and let cook for 4 to 6 minutes, until steaks reach desired done-ness. Let rest for 5 to 10 minutes before serving.
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- In a medium bowl, whisk together fish sauce, lime juice and zest, brown sugar, honey, garlic, ginger and jalapeno. Pour half of the marinade over steak and let sit for at least 30 minutes (or overnight). Reserve the other half for salad dressing.
- Grill flank steak for 5-8 minutes per side, depending on thickness. Pull steak when it hits 130-135° F in the thickest part of the steak. Use a meat thermometer to make sure you get it right.
- Cover cooked steak with foil and let rest for 10 minutes. Slice steak across the grain and serve over the veggie salad with rice noodles and reserved sauce/dressing.
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