Vietnamese Beef Stew Recipes

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VIETNAMESE SHAKING BEEF RECIPE BY TASTY

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



Vietnamese Shaking Beef Recipe by Tasty image

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

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

VIETNAMESE BEEF STEW (BO' KHO)

My mom and dad make this dish in the winter a lot. Every time they do, the whole house smells wonderful. One time my mom came to visit me in boarding school in England. She cooked one pot, I ate for a whole week and got on the black list of all Asians in school. It taste good steaming hot with French bread, and also very good in sandwiches. Some ingredients are available at normal grocery stores. You can get star anise and Thai Basil at Asian stores, natural food stores

Provided by Nolita_Food

Categories     Stew

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16



Vietnamese Beef Stew (Bo' Kho) image

Steps:

  • Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
  • Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
  • Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
  • If sauce is too thick, add a bit of water.
  • Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
  • Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
  • Add carrots and simmer for another 45 minutes until beef and carrots are tender.
  • Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
  • Taste great with steam rice or French bread.

Nutrition Facts : Calories 503.6, Fat 24.6, SaturatedFat 7.7, Cholesterol 149.7, Sodium 1624.9, Carbohydrate 22.2, Fiber 5.2, Sugar 11.2, Protein 51

2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
1 stalk lemongrass, cut into 2 inch pieces and bruised
3 tablespoons fish sauce
1 1/2 teaspoons Chinese five spice powder
1 1/2 teaspoons brown sugar
2 1/2 tablespoons minced ginger
1 bay leaf
3 tablespoons vegetable oil
1 medium onion, chopped
2 cups chopped fresh tomatoes or 1 (14 ounce) can crushed tomatoes
1/2 teaspoon salt
1 lb carrot, peeled,cut into 1 inch chunks
2 star anise
3 cups water
Thai basil (optional)
cilantro (optional)

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.

Provided by David Tanis

Categories     dinner, meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22



Bo Kho (Vietnamese Braised Beef Stew) image

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.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram

2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

VIETNAMESE BEEF STEW

This is a very substantial beef stew from an asian recipe. The ingredients in this beef broth have a depth of flavor that satisfys even someone with a strictly western palate. I used cellophane noodles added to the finished product but would suggest if using this type to use sparingly. You can also use linguine. I discovered this recipe in Jennifer Brennan's cookbook "The Cuisines of Asia".

Provided by Delirious in Daytona

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 16



Vietnamese Beef Stew image

Steps:

  • Brown meat in oil in soup kettle in 2 batches by browning 1/2 slightly, remove and brown remainder.
  • Introduce first batch back in and add ginger, lemon peel, shallots, and garlic stirring after each addition. Continue to stir for 1 minute and season with salt, pepper and sugar.
  • Stir again and add water, cinnamon stick, bay leaves, fish sauce and tomato paste. Stir to blend the ingredients and cover pot. Bring to boil, then reduce the heat to low and let the stew simmer for 2 hours or until meat is tender.
  • Remove the lid and add bamboo shoots and carrot. Increase the heat to medium and let the stew cook, uncovered, until the vegetables are tender, about 10 minutes, depending on the vegetables. Remove the bay leaves and cinnamon stick.
  • Add noodles to the stew if using cellophane noodles. Amount according to preference.
  • If using linguine it is suggested stew is poured over noodles in serving bowls. Rice sticks of course on top of stew.

1 3/4 tablespoons vegetable oil
2 lbs stewing beef, cut into 1 inch cubes
1 inch piece gingerroot, peeled, cut into paper thin slices
2 lemons, zest of
4 shallots, peeled and chopped or 1 large onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon granulated sugar
8 cups cold water
1 cinnamon stick
2 bay leaves
2 teaspoons tomato paste
2 tablespoons fish sauce
5 -6 ounces bamboo shoots
1 medium carrot, roll cut into 6 pieces

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