Vietnamesegarlicbeef Recipes

Steps:

• Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
• Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
• Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
• Serve beef alongside dipping sauce.

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!

Steps:

• Combine the steak, oil, garlic, pepper and capsicum in a glass bowl- cover and refrigerate for 30 minutes.
• Heat a wok until it is hot.
• Add the beef mixture and stir over high heat, sprinkling with the combined sugar and fish sauce, for 2- 3 minutes.
• Stir the stock and cornflour in a bowl to form a smooth paste.
• Add to the beef along with the green onions and toss for a further one minute.
• Serve with hot rice noodles.

Steps:

• Select the finest piece of beef tenderloin.
• Bring beef to room temperature by putting covered beef on the counter for about 15-20 minutes.
• Prepare ice water bath - put some ice cubes in cold water in a bowl.
• Heat grill or oven broiler to high.
• Sear the outside of the beef, all around, until outside is light brown. I only sear the outside of my beef because I like my beef moo.ing rare. If you like your meat more cooked, please use the meat thermometer to reach desired doneness: 130 degrees for rare, 140 for medium rare --
• Remove meat and dip in ice water for a couple of seconds to stop cooking.
• Dry meat with paper towel.
• Wrap in plastic wrap and refrigerate until ready to serve.
• Sharpen your knife, and slice beef thinly.
• Mix grated ginger and fish sauce to make sauce.
• Sprinkle roast rice powder over sliced beef, serve with sauce for dipping. Serve with white rice.
• To Roast rice:.
• Heat heavy skillet on medium heat.
• Add dry grains of rice and reduce to low heat. Stirring frequently to roast until evenly brown to release aroma.
• Once rice is medium brown, remove from skillet and grind in blender or food processor until a fine powder is achieved. In the old days, this is done with mortar and pestle. Thank goodness for technology.

Steps:

• Place the oxtails, beef bones, salt and 14 cups cold water in a large stockpot. Set the pot over medium heat and bring slowly to a boil.
• Meanwhile, heat a small cast-iron skillet over high heat. Place the ginger and onion, cut sides down, into the skillet and cook until charred black, about 3 minutes. Turn the pieces and cook until they are charred on all sides. Remove from the skillet and add them to the stock.
• When the stock boils, reduce the heat and simmer, uncovered, skimming off any foam that rises to the surface. After the stock has been simmering for 30 minutes and very little foam is collecting on the surface, add the star anise, cinnamon, bay leaves, cloves and sugar. Put the fennel seeds in a tea ball or tie them in cheesecloth and add them to the stock. Continue to simmer, skimming occasionally, for about 3 * more hours.
• Strain the stock, pass it through a fine-mesh sieve and discard the solids. Refrigerate until the fat solidifies on top of the stock, 3 to 4 hours. Remove the fat with a spoon and discard. The stock will keep refrigerated for up to 3 days.