Vietnamese Shaking Beef Sandwich With A Fire Roasted Jalapeno Aioli Watercress And Crispy Fried Onion Strings Recipes

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

Vietnamese Shaking Beef Recipe by Tasty image

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

Ingredients

2 lb thick rib eye steak, boneless, cut into 1-inch (2 1/2 cm) cubes
10 cloves garlic, minced
3 tablespoons brown sugar
5 tablespoons soy sauce, divided
2 tablespoons oyster sauce
1 tablespoon fish sauce
freshly ground black pepper, to taste
1 tablespoon granulated sugar
2 tablespoons white vinegar
2 tablespoons water
1 red onion, sliced into rings
2 bunches watercress
3 roma tomatoes, sliced
2 tablespoons vegetable oil
fresh cilantro, for garnish
white rice, cooked, for serving

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

CRISPY JALAPEñO & ONION PETALS

Crispy Jalapeño & Onion Petals image

These crispy, fried titbits make a great side dish or topping for meatballs and burgers. Leave the seeds in the jalapeños for an extra kick.

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

1 large yellow onion, peeled
2 jalapeños
1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
Plenty of freshly ground black pepper
Canola oil, for frying

Steps:

Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
Serve immediately.

VIETNAMESE BEEF SANDWICH

Vietnamese Beef Sandwich image

You gotta try this! I threw this together out of things in the fridge and it is just fantastic! (Well, the bread wasn't in the fridge!) Try to use crusty bread, it is really good that way.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 ounces thin sliced deli roast beef
1 6 inch crusty French baguette
iceberg lettuce
2 tablespoons shredded carrots
1 1/2 tablespoons sambal oelek chili paste (amount approximate and to taste)
1 1/2 tablespoons thai sweet chili sauce (I used Mae Ploy brand)
nuoc cham sauce (recipe ID #25375)

Steps:

Place beef on baguette and warm in microwave, if desired.
On each side of bread, pour enough nuoc cham to moisten bread fairly well.
On top of beef, spread sambal oelek (to the amount desired).
Top with lettuce and a generous sprinkling of grated carrot.
Pour chilli sauce on top of lettuce, top with upper half of bread; serve.

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