CARAMELISED VIETNAMESE SHREDDED BEEF
Recipe video above. A very quick, very tasty way to use up leftover cooked beef used in things like broth (see notes to start from raw). Created to use up leftover brisket from making Vietnamese Pho. Cooked is tossed in a Vietnamese lemongrass marinade then pan fried until golden. It's INSANELY delicious!
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 13
Steps:
- Mix Marinade in a bowl.
- Add shredded beef and mix. Set aside 5 minutes.
- Heat oil in a large skillet over high heat. Add about half the beef and spread out in single layer.
- Leave undisturbed until golden (about 1 minute). Flip then cook the other side just briefly (about 30 seconds) just to heat and get a touch of golden, then remove.
- Repeat with remaining beef.
- Serve over rice, using either limes or Nuoc Cham as the sauce, and garnishes of choice (I used them all in the photos!)
20 MINUTE VIETNAMESE CARAMEL BEEF
A quick and easy Vietnamese style beef dish with a sweet, spicy, salty and sour caramelized sauce!
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the sugar into the water in a large pan over medium heat, bring to a boil and let it cook until it turns a nice caramelized brown/amber colour, about 2-3 minutes.
- Add beef and shallot and cook, breaking the beef apart as it cooks, about 10 minutes.
- Add the garlic, galangal, chili, fish sauce, lime zest and juice, mix and cook until fragrant, about a minute.
- Mix in the fresh herbs and enjoy!
Nutrition Facts : Nutrition Facts Calories 346, Fat 22g (Saturated 8g, Trans 1g), Cholesterol 80mg, Sodium 787mg, Carbs 14g (Fiber 1g, Sugars 10g), Protein 20g Nutrition by
VIETNAMESE BEEF AND RED CABBAGE BOWL
I love the bold taste of Vietnamese dishes. This is packed with flavor and spice and is just beautiful in colors. I have tried doing individual bowls but prefer a family-style serving. Serve with a quality jasmine rice and spring roll for additional savory awesomeness. Add a little sliced habanero pepper if you want to increase the heat level. (I'm from Texas and like heat.)
Provided by Sahara B
Categories World Cuisine Recipes Asian Vietnamese
Time 30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 22.5 g, Cholesterol 68.5 mg, Fat 26.6 g, Fiber 6.1 g, Protein 23.8 g, SaturatedFat 7 g, Sodium 877.9 mg, Sugar 10.8 g
VIETNAMESE SHAKEN BEEF BOWL
Oh so yummy!
Provided by kaitlynria
Time 30m
Yield Serves 4
Number Of Ingredients 0
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.
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- Heat the oil in a large skillet over medium high heat. Add the ground beef and onion and cook, while crumbling the beef, until the beef is browned and the onion is translucent. Drain the excess grease and return to heat.
- Add the garlic and sautee until the garlic becomes fragrant. Add the ginger, soy sauce, chili paste and hoisin and cook while stirring for 2 minutes.
- Split the rice evenly in four bowls. Top the rice with the ground beef mixture. Add cilantro and green onion on top and enjoy!
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