Vietnamese Grilled Beef with Pickled Vegetables
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
Method:
- 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.
- 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).
- Bring refrigerated beef to room temperature before grilling.
- Remove beef from marinade and discard any aromatics sticking to the beef.
- Spray grill pan generously with oil. Arrange onion slices on grill pan and spray with oil. Grill until translucent. Turning frequently. Remove.
- 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.
- 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.
Nutrition value for 1/8 portion of recipe and 1 Tbsp dipping sauce:
Calorie 112, Fat 5.6 g, Carbohydrate 9 g, Fibre 1 g, Sugar 6 g, Cholesterol 17 mg, Sodium 306 mg, Protein 7 g.
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
Method:
- 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.
- Cut bell pepper into bite-sized pieces.
- Peel carrot and daikon. Cut into about 1/4-inch thick slices.
- Rinse all vegetables and drain well. Add to pickling solution. Refrigerate overnight before serving.
Filed under: Food, Recipe | Tagged: My Recipe, Vietnamese |
Cooking with Kathy Man 
