Vietnamese Beef Marinade Thit Bò Uop Recipes

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.

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 BEEF MARINADE (THIT Bò UOP)

Steps:

• 1. Puree the chopped yellow onion, ginger root and pear in a robot coupe or food processor. Over medium heat, add cooking oil and bring to temperature Add the onion, ginger and pear. Cook until slightly brown.
• 2. Add the garlic and white pepper, mix well.
• 3. Add the soy sauce, ensuring all utensils are dry. Tap water will turn this marinade sour and ruin it.
• 4. Add both brown and white sugar, cook until granuals are disolved.
• 5. Add green onion and cool to room temperature.
• 6. Store for up to a week or marinate beef for up to 24-hrs.
• 7. Discard used marinade.
• 8. 1 cup will marinate up to 10 steaks.

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 BALLS - (THIT BO VIEN)

Steps:

• In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
• Slice the meat into 1/8-inch-thick pieces.
• Add to the marinade and mix well.
• Cover and refrigerate for at least 4 hours, or overnight.
• Before proceeding, transfer the meat to the freezer for 30 minutes.
• Work with half of the beef at a time; do not overload the work bowl.
• In a food processor, combine half of the beef with half of the garlic and sesame oil.
• Process to a completely smooth but stiff paste, about 3 minutes.
• Stop occasionally to scrape down the sides of the work bowl.
• The completed paste should spring back to the touch.
• Transfer the paste to a bowl.
• Process the remaining beef, garlic and sesame oil the same way.
• Rub some vegetable oil on one hand, and grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger.
• Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
• Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used.
• Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water.
• Arrange the meatballs without crowding in a single layer on the rack.
• Cover and steam for 5 minutes.
• Serve as an appetizer with chili sauce.
• These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added).
• Note: These meatballs may be frozen.
• Thaw them thoroughly, then steam or simmer in boiling water until just heated through.

BO NUONG XA

Steps:

• In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
• Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
• Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.