VIETNAMESE GRILLED BEEF WITH PICKLED VEGETABLES RECIPE
Best
Vietnam beef recipe.
INGREDIENTS
·
8
oz boneless beef short ribs, 1/8-inch thick slices
·
4
oz onion, thinly sliced rings
·
8
pieces leaf lettuce, trimmed, for wrapping
·
3
to 4 Tbsp chopped peanut
·
2
to 3 Tbsp fried shallot
·
8
sprigs cilantro, for garnish
·
1
to 2 fresh Thai chili, thinly sliced (1-1/2-inch chili)
·
pickled
vegetables (see separate recipe below)
Beef Marinade
·
1
Tbsp frozen chopped lemongrass
·
2
tsp shallot, minced
·
1
tsp garlic, minced
·
1-1/2
Tbsp sugar
·
1/2
tsp ground black pepper
·
1
Tbsp light soy sauce
·
1-1/2
tsp fish sauce
·
1-1/2
tsp oil
Dipping Sauce
·
4
Tbsp sugar
·
8
Tbsp water
·
1-1/2
Tbsp lime juice
·
1-1/2
Tbsp fish sauce
·
1/2
to 1 tsp fresh red chili, minced
·
1/2
tsp garlic, minced
INSTRUCTIONS
1.
Prepare
dipping sauce by dissolving sugar in hot water in a bowl. Cool and add the rest
of the ingredients. Mix well and set aside.
2.
Combine
beef marinade in a deep dish or shallow container. Add beef and flip gently to
coat. Refrigerate for 1 hour (no more than 3 hours).
3.
Bring
refrigerated beef to room temperature before grilling.
4. Remove
beef from marinade and discard any aromatics sticking to the beef.
5.
Spray
grill pan generously with oil. Arrange onion slices on grill pan and spray with
oil. Grill until translucent. Turning frequently. Remove.
6.
Re-spray
grill pan and arrange beef on grill in 1 or 2 batches. Grill until cooked,
about 1 minute per side. Remove. Add oil if required when grilling the second
batch. Remove when cooked.
7. To
serve: Put a slice of beef on a piece of lettuce leaf, top with onion, peanut,
shallot, cilantro and chili. Wrap up and serve with dipping sauce and pickled
vegetables.
PICKLED VEGETABLES
INGREDIENTS
·
10
oz cauliflower florets
·
4
oz green bell pepper
·
8
oz daikon
·
8
oz carrot
Pickling Solution
·
3
cups water
·
1
cup sugar
·
1
cup white vinegar
·
1
tsp salt
INSTRUCTIONS
1.
Pickling
solution: Dissolve sugar in 3 cups boiling water in a 2 L saucepan. Add vinegar
and salt. Mix well. Transfer to a big bowl to cool.
2.
Cut
bell pepper into bite-sized pieces.
3.
Peel
carrot and daikon. Cut into about 1/4-inch thick slices.
4. Rinse
all vegetables and drain well. Add to pickling solution. Refrigerate overnight
before serving.
Recipe
from cookwithkathy.wordpress.com
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