Just a note before I start talking about this recipe -since I can’t post new recipes this week, there are some great recipes available in the recipe archive. Just click on “Recipes” at the top of this page.
One recipe I think would be good is to use the Stuffed Pepper recipe and substitute fajita chicken for regular chicken, Mexican blend cheese for Parmesan, and salsa for marinara.
Also, for the beef recipes, try Oven Steak or use the Texas style ribs in the Brisket and Beer recipe. You may have to shorten the cooking time.
On to Vietnamese beef-
I thought I would never own a bottle of fish sauce. Luckily the first time I had it I didn’t know it, or I’m sure I would’ve thought twice about eating the dish. If you’ve ever had a Vietnamese dish or even a Thai dish, you’ve most likely had fish sauce. It is not the best smelling stuff, and absolutely don’t taste it right out of the bottle. But just like anchovy paste, it adds a richness and background flavor that you can’t achieve with anything else (like in a Caesar Salad). You can find small bottles in the Asian section of the grocery store. Once you’re hooked, like me, go to an Asian store and buy Three Crab fish sauce (three crabs on the label). My Vietnamese girlfriend always called it her “ancient Chinese secret.”. Any kind of steak is great to use in this recipe. This week I would use the strip steak on sale at Brookshire Brothers.
besides vietnamese beef salad, try teriyaki beef salad. They’re both incredibly good summer dishes.
Ingredients
- • 1/2 pound very thinly sliced beef tenderloin, sirloin, or ribeye
- • 1-2 TBSP fish sauce
- • 1 tsp granulated garlic
- • 1/2 medium purple onion, sliced
- • Ground pepper
- • 2-3 TBSP olive oil
- • 2 cloves garlic, pressed or minced
- • 3 TBSP apple cider vinegar
- • 3 cups spring salad mix or any tender lettuce
- • 3 hard boiled eggs, sliced
- • 1/2 - 1 cup cilantro, chopped
- • salt and pepper (fish sauce is salty, so taste the salad before adding salt)
Instructions
- Stir together meat, fish sauce, granulated garlic, onion, and ground pepper.
- Let marinate for about 1/2 hour.
- While marinating the meat, in a large bowl, combine lettuce, eggs, and cilantro. Set aside.
- In a large skillet, heat olive oil on medium high, cook meat and onions (probably not going to sear because of the liquid).
- Add garlic and vinegar.
- Simmer for a minute or two.
- Pour over salad mixture.
- Serve.
- Notes: Add more cider vinegar to salad, if the vinegar cooked out too much. It just depends on your taste, and how much acidic flavor you want. Also, add fresh sliced onions, if you like that flavor.