Vietnamese Meat Ingredients
- Fresh beef (tenderloin or steak) 500 grams
- Garlic 3-4 cloves
- Ginger (fresh root) 1 piece (dyne in 2 centimeters)
- Green onion 1 bunch (large)
- Oyster sauce 1 tablespoon
- Fish sauce 2 tablespoons
- Soy sauce 1 tablespoon
- Sesame oil 1 tablespoon
- Tomato paste 1/2 tablespoon (sweet)
- Black pepper to taste
- Sugar to taste
- Main Ingredients: Beef, Onion, Garlic
- Serving 3 servings
- World CuisineAsian, Oriental
A kitchen knife - 2 pieces, a cutting board - 2 pieces, paper kitchen towels, a grater, a bowl - 3 pieces, a stove, a deep bowl, a plastic wrap, a tablespoon, a refrigerator, a frying pan with a lid, a wooden kitchen spatula, a plate.
Vietnamese meat cooking:
Step 1: prepare the marinade.
First of all, pour three sauces into a small bowl: fish, oyster and garlic. Then we add there sesame oil, sugar, black pepper and mix thoroughly with a stem spoon until smooth. The marinade is ready!
Step 2: prepare the meat.
Next, take a fresh piece of beef, preferably a tenderloin or steak. We wash it under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and clean it of film, veins, and also small bones, which very often remain on the meat after chopping the carcass. Then chop the beef into strips 6-7 millimeters thick and 3-4 centimeters long.
Step 3: pickle the meat.
Now we transfer the meat to the marinade and again thoroughly mix everything until smooth, so that the liquid covers the pieces. Tighten the bowl with plastic wrap and refrigerate 30-40 minutes, for which beef absorbs almost all the liquid.
Step 4: prepare vegetables and herbs.
In the meantime, using a clean kitchen knife, peel the garlic, a slice of ginger, and green onions get rid of the roots. Then we wash everything under cold running water, dry, take turns sending to a new cutting board and continue preparation. Cut the cloves of garlic into thin slices.
Chop green onions, and chop a piece of ginger on a fine grater. We distribute everything into separate small bowls and proceed to the next step.
Step 5: prepare the meat in Vietnamese - stage one.
Will lower 30-40 minutesWhen the beef is infused, we put on a strong fire a deep, preferably non-stick pan with a thick bottom and heat it very hot until a light haze appears above the surface.
As soon as this happens, we send the pickled meat there along with the remains of the marinade. We do it very carefully so as not to get burned, because the cold liquid will begin to splash when it comes into contact with hot dishes.
Then we arm ourselves with a wooden kitchen spatula and, stirring constantly, fry the beef to a state MEDIUM RARE (light roast). This process will take approximately 4-5 minutes, during which the pieces completely get rid of blood clots, acquire a pronounced pink color, become very soft, but at the same time remain juicy.
Step 6: prepare the meat in Vietnamese - stage two.
Next, add chopped garlic, ginger, sweet tomato paste to the pan and cook everything together 15-20 secondsstirring constantly. This time is quite enough for the finely chopped vegetables to reach almost complete readiness, dissolve their pleasant aroma, allocate juice and soak them with pieces of beef.
Then we turn off the stove, cover the pan with a lid and let the appetizing dish stand in this form 4-5 minutes.
After that, lay it out in portions on plates and serve to the table, sprinkled with chopped green onions.
Step 7: serve the meat in Vietnamese.
Vietnamese meat is served hot as a main course. From the above amount of products, 4 servings are obtained, which are served on plates, after sprinkling with chopped green onions or other fragrant herbs: dill, parsley, cilantro or basil. As a side dish for this magnificent dish, you can offer baked, fried or stewed vegetables, steamed or boiled rice, pasta, cereals from your favorite cereals, salads, as well as marinades and pickles. The meat will taste delicious, juicy, sour-salty-sweet, with a pronounced garlic-ginger aroma. Enjoy a simple yet spicy meal!
Enjoy your meal!
- very often, before serving, each serving is sprinkled with fried sesame seeds (sesame seeds);
- A good, but not perfect replacement for sesame oil - olive or sunflower;
- sometimes the meat is stewed for 3-4 minutes with thinly chopped onions, while the thickness of the slices of the vegetable should not exceed 5-6 millimeters;
- in the same way you can cook pork or chicken.