Caramelised Vietnamese Shredded Beef
Recipe video above. A very quick, very tasty way to use up leftover cooked beef used in things like broth (see notes to start from raw). Created to use up leftover brisket from making Vietnamese Pho. Cooked is tossed in a Vietnamese lemongrass marinade then pan fried until golden. It's INSANELY
Foto: RecipeTin EatsBahan-bahan
- 500 g / 1lb (3 cups) leftover cooked brisket or other beef (, shredded or chopped (Note 1))
- 1 - 2 tbsp oil (, for cooking)
- 2 g arlic cloves (, minced)
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce (, light or all purpose)
- 2.5 tbsp (packed) brown sugar
- 1 tbsp vegetable oil
- 1 tbsp lemongrass paste ((Note 2))
- Rice or noodles
- Lime wedges OR Nuoc Cham ((Note 3))
- Fresh coriander/cilantro leaves (and/or finely sliced green onions)
- Finely sliced red chilli, sliced cucumber, crushed peanuts*
Langkah-langkah
Mix Marinade in a bowl.
Add shredded beef and mix. Set aside 5 minutes.
Heat oil in a large skillet over high heat. Add about half the beef and spread out in single layer.
Leave undisturbed until golden (about 1 minute). Flip then cook the other side just briefly (about 30 seconds) just to heat and get a touch of golden, then remove.
Repeat with remaining beef.
Serve over rice, using either limes or Nuoc Cham as the sauce, and garnishes of choice (I used them all in the photos!)
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