Best Saigon Beef Recipes

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Bò LúC LắC (VIETNAMESE SHAKING BEEF) WITH TOMATO RICE



Bò Lúc Lắc (Vietnamese Shaking Beef) with Tomato Rice image

This homemade shaking beef recipe is full of tender bites of beef, vegetables, and tomato rice that will make you want to eat more.

Provided by Huy Vu

Categories     Dinner     Main Course

Time 2h

Number Of Ingredients 18

1 lb beef ribeye (cut into 1-1½" cubes)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp garlic (minced)
2 tbsp garlic oil
½ tsp sugar
1 tsp cornstarch or tapioca starch (for coating beef)
vegetable oil
Maggi (for salt)
1 tbsp vegetable oil
1 tsp garlic (minced)
1 c cooked long grain rice
1 tbsp tomato paste
Fish sauce to taste (or salt or Maggi)
1 tbsp vegetable oil
½ white or yellow onion (cut into large 1½" chunks)
1 bell pepper (cut into large 1½" chunks)
½ stalk green onion (cut into 2" pieces)

Steps:

  • Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at least 1 hour.
  • While this marinates, wash and prep all the veggies.
  • Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.
  • Coat each piece of beef in cornstarch. Heat a pan on medium high or high, then brown the meat on all sides in about 2-4 batches depending on the size of your pan.
  • Once you have cooked all your beef, add them into a pan with the vegetables over medium-low heat, and stir for about 2 minutes.
  • Plate the veggies and beef. Add some Maggi to salt to taste.
  • Prepare and cook 1 c of rice as you would normally. I like to use a rice cooker and follow the instructions.
  • In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic so it doesn't burn.
  • Add the rice and stir thoroughly to coat with the garlic.
  • Add the tomato paste and continue to stir to incorporate the red coloring evenly throughout the rice.
  • Add a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don't want to add too much saltiness since this will be eaten with the beef.
  • Wash and prep all vegetables.
  • Put 1 tbsp of oil in a pan over medium heat.
  • Add the onions and bell peppers. Saute for about 2 minutes until the onions turn slightly translucent, but not too soft.
  • Add green onions last to prevent them from wilting, stir to mix.
  • Remove the vegetables and place aside in a bowl. You will be mixing these again with the beef.

Nutrition Facts : Calories 874 kcal, Carbohydrate 35 g, Protein 50 g, Fat 60 g, SaturatedFat 27 g, Cholesterol 138 mg, Sodium 1175 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SAIGON BEEF



Saigon Beef image

Make and share this Saigon Beef recipe from Food.com.

Provided by Loves2Teach

Categories     Steak

Time 1h

Yield 2 serving(s)

Number Of Ingredients 23

2 tablespoons finely chopped peeled fresh ginger
2 cloves garlic, minced
1/2 teaspoon dried hot red pepper flakes
1/2 cup rice vinegar (not seasoned)
1 tablespoon sesame oil
1 tablespoon sriracha sauce or 1 tablespoon other asian hot chili sauce
2 tablespoons mirin (Japanese sweet rice wine)
1/4 cup sugar
1 lb sirloin steaks or 1 lb flank steak, 3/4 to 1 inch thick,trimmed and cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sesame oil
2 tablespoons finely chopped shallots
1 tablespoon sriracha sauce or 1 tablespoon other asian hot chili sauce
1/2 fresh habanero pepper, seeded and minced (about 1 teaspoon)
1/2 cup mirin (Japanese sweet rice wine)
1/3 cup well-stirred canned unsweetened coconut milk
2 limes, cut into wedges
1 head boston lettuce, leaves separated
12 fresh mint leaves, thinly sliced
3 scallions, thinly sliced crosswise
1/4 cup dry roasted salted peanut, chopped
1 carrot, shredded

Steps:

  • Make chile garlic sauce: Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, Sriracha sauce, and mirin in a 1-quart heavy saucepan and boil over moderate heat 5 minutes.
  • Stir in sugar and simmer until thickened and reduced to about 1/3 cup, about 5 minutes.
  • Cool to room temperature.
  • Make beef while sauce is cooling: Pat steak dry and sprinkle with salt and pepper.
  • Heat sesame oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté steak, stirring occasionally, until browned on outside but still pink inside, about 3 minutes.
  • Stir in shallot, Sriracha sauce, habanero, and mirin and simmer, uncovered, stirring occasionally, until beef is tender, about 20 minutes.
  • Stir in coconut milk and simmer, uncovered, until sauce is slightly thickened, about 3 minutes.
  • To serve: Put beef, chile garlic sauce, lime wedges (for squeezing), and remaining condiments each in a separate bowl.
  • Spoon beef into lettuce leaves and top with condiments and sauce, then wrap up.

Nutrition Facts : Calories 1083.2, Fat 71.9, SaturatedFat 23.7, Cholesterol 170.1, Sodium 1424.4, Carbohydrate 55.5, Fiber 7.1, Sugar 31.9, Protein 57

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

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

SAIGON BEEF



Saigon Beef image

Rita Martucci of Wilmington, Delaware, writes: "Can you please get the recipe for the Saigon beef served at Zinc in New Haven, Connecticut?" Active time: 1 hr Start to finish: 1 hr

Yield Makes 4 to 6 first-course or 2 main-course servings

Number Of Ingredients 23

2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 cup rice vinegar (not seasoned)
1 tablespoon Asian sesame oil
1 tablespoon Sriracha sauce* or other Asian hot chile sauce
2 tablespoons mirin * (Japanese sweet rice wine)
1/4 cup sugar
1 lb sirloin or flank steak (3/4 to 1 inch thick), trimmed and cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Asian sesame oil
2 tablespoons finely chopped shallot
1 tablespoon Sriracha sauce or other Asian hot chile sauce
1/2 fresh habanero chile, seeded and minced (about 1 teaspoon)
1/2 cup mirin (Japanese sweet rice wine)
1/3 cup well-stirred canned unsweetened coconut milk
2 limes, cut into wedges
1 head Boston lettuce, leaves separated
12 fresh mint leaves, thinly sliced
3 scallions, thinly sliced crosswise
1/4 cup salted dry-roasted peanuts, chopped
1 carrot, shredded

Steps:

  • Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, Sriracha sauce, and mirin in a 1-quart heavy saucepan and boil over moderate heat 5 minutes. Stir in sugar and simmer until thickened and reduced to about 1/3 cup, about 5 minutes. Cool to room temperature.
  • Pat steak dry and sprinkle with salt and pepper. Heat sesame oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté steak, stirring occasionally, until browned on outside but still pink inside, about 3 minutes. Stir in shallot, Sriracha sauce, habanero, and mirin and simmer, uncovered, stirring occasionally, until beef is tender, about 20 minutes. Stir in coconut milk and simmer, uncovered, until sauce is slightly thickened, about 3 minutes.
  • Put beef, chile garlic sauce, lime wedges (for squeezing), and remaining condiments each in a separate bowl. Spoon beef into lettuce leaves and top with condiments and sauce, then wrap up.
  • Available at Asian markets and Uwajimaya (800-889-1928).

AUTHENTIC PHO



Authentic Pho image

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 9h20m

Yield 4

Number Of Ingredients 16

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 ½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 ½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1 ½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  • Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  • Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g

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