VIETNAMESE STYLE PEPPER BEEF AND SPINACH
Or, "Rau Muong Xao Voi Thit Bo." In Vietnam, the spinach used would be "rau muong" or "water spinach." Here in the states, though, I've made it with sautéed beef and regular spinach (although if you can find actual rau muong, that much the better). Delicious! This recipe is adapted from the "Rau Muong Xao" recipe available here on Zaar (you can read my review, there) and throughout the internet. :)
Provided by Julesong
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim excess fat from meat and slice thinly (which is easier when meat is slightly frozen) against the grain.
- In a large bowl, combine the chopped onion, sliced meat, 1/2 teaspoon of the black pepper, 2 teaspoons of the fish sauce, and the cornstarch; stir well to coat and set aside to marinate (the cornstarch tenderizes and makes the meat "velvety").
- Over high temperature, heat a large skillet or wok and - when the skillet is very hot - add the oil ("hot wok, cold oil, food won't stick"); add the marinated meat mixture and sauté until the meat is cooked, about 5 to 7 minutes.
- Remove cooked mixture from skillet and set aside.
- Heat the remaining 1 tablespoon oil in the pan and stir fry the minced garlic for 1 minute.
- Add spinach leaves and stir fry for 3 minutes, stirring constantly.
- Add remaining 4 teaspoons fish sauce and tomato, and stir fry 2 minutes.
- Add the cooked meat mixture and remaining 1/2 teaspoon pepper to the skillet, combine well, and cook until heated through and sauce comes to desired consistency (the cornstarch will effect the consistency - you can add a bit of water, broth, or sherry if it becomes thicker than you'd like).
- Serve immediately with hot cooked jasmine rice.
- Note: I've been told that "the recipe is not exactly Vietnamese, since we actually use minced pork to stir fry water spinach; beef is always more expensive than pork at home - the good cuts are often on their own, or cooked with minimal side ingredients; other cuts go into stews and soups" so feel free to try this with pork, too!
- Also, when I first made this recipe I really wasn't expecting too much from it - it came out much tastier than I expected, an absolute keeper (especially according to my husband)!
Nutrition Facts : Calories 476.4, Fat 37.6, SaturatedFat 13.5, Cholesterol 42.1, Sodium 765.5, Carbohydrate 28, Fiber 3.5, Sugar 3.9, Protein 9.9
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
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
VIETNAMESE BEEF AND SPINACH SOUP
Peppery spinach, tender beef fillet and a flavoursome broth make Ken Hom's quick to cook Vietnamese Soup a sensation. This light soup is typical of the subtle cuisine of Vietnam. It is easy to make, and many of the steps can be done in advance.
Provided by English_Rose
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pan of salted water to the boil and blanch the spinach leaves for a few seconds until they are just wilted. Drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water.
- Combine the steak strips with the shallots, garlic, 1 tablespoon of fish sauce and a grinding of black pepper, and then set aside.
- Just before you are ready to eat, bring the chicken broth to a simmer in a large saucepan and stir in the remaining fish sauce, together with the lemon juice, sugar and chili.
- Stir in the blanched spinach and the beef, with its marinade.
- Bring the soup back to simmering point; add another good grinding of black pepper and serve at once.
RAU MUONG XAO (MADE WITH SPINACH)
Rau Muong = water spinach/kang kong (common vegetable in South East Asia). I 'adopted' this recipe from the 'orphan recipes' list. Will try this soon, and edit it if necessary.
Provided by WaterMelon
Categories Vietnamese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim any fat from steak. Sliced thinly, against the grain.
- Chop onion finely and combine with meat, 1/2 tsp pepper, 1/2 tablespoon fish sauce and cornstarch, set aside 10mins.
- Heat 1 TB oil in a wok/skillet. Add the meat mixture and stir fry until meat is cooked. Remove from pan, set aside.
- Heat remaining 1 TB oil in the pan, stir fry the garlic until fragrant.Add spinach and stir fry for 3 minutes.
- Add remaining fish sauce and tomato.
- Stir fry 2 minutes, then add the meat to the pan and give the mixture a good stir.
- Sprinkle with remaining 1/2 tsp pepper and serve immediately with jasmine rice and other dishes if desired.
Nutrition Facts : Calories 171.4, Fat 12.1, SaturatedFat 3, Cholesterol 25.9, Sodium 547.2, Carbohydrate 6, Fiber 1.1, Sugar 2.6, Protein 9.9
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