Vietnamese Style Pepper Beef And Spinach Recipes

AROMATIC AND SPICY BEEF STEW (THIT BO KHO)

Steps:

• Cut the beef into 1in cubes and set aside.
• Peel and finely chop the onions and garlic. Peel the shallots, but leave whole.
• Cut the lemon grass into 1in sections, from the bottom to about 1in from the top; cut off and discard the straw like top. Crush each section lightly with a mallet or other heavy object.
• Heat 3 tablespoons of the oil in a non-stick frying pan over a medium-high heat.
• Add the onions, garlic and shallots, and stir-fry for 2 minutes. Add the lemon grass and continue to fry, stirring, until the onions are lightly browned. Turn off the heat.
• Take the shallots out of the pan and set aside.
• Heat the remaining 4 tablespoons oil in a large, wide, preferably non-stick pan over a high heat. When hot, quickly fry the meat cubes in batches, turning to brown them all over. Remove with a slotted spoon. Brown all the meat in this way.
• Return all the meat to the large pan. Add 4 cups water and the garlic mixture. Coarsely chop the beans in the yellow bean sauce (if not already crushed) and add them too.
• Also put in the chili powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil, then cover, lower the heat and simmer gently for 1¼ hours.
• Add the reserved shallots, cover again, and simmer for a further 15 minutes.
• Remove the lid, increase the heat to medium and cook for a further 15 minutes or until the sauce has thickened a little and the meat is tender. Skim the fat off the top of the stew before serving.

VIETNAMESE BEEF AND SPINACH SOUP

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.

VIETNAMESE BEEF BALLS - (THIT BO VIEN)

Steps:

• In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
• Slice the meat into 1/8-inch-thick pieces.
• Add to the marinade and mix well.
• Cover and refrigerate for at least 4 hours, or overnight.
• Before proceeding, transfer the meat to the freezer for 30 minutes.
• Work with half of the beef at a time; do not overload the work bowl.
• In a food processor, combine half of the beef with half of the garlic and sesame oil.
• Process to a completely smooth but stiff paste, about 3 minutes.
• Stop occasionally to scrape down the sides of the work bowl.
• The completed paste should spring back to the touch.
• Transfer the paste to a bowl.
• Process the remaining beef, garlic and sesame oil the same way.
• Rub some vegetable oil on one hand, and grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger.
• Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
• Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used.
• Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water.
• Arrange the meatballs without crowding in a single layer on the rack.
• Cover and steam for 5 minutes.
• Serve as an appetizer with chili sauce.
• These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added).
• Note: These meatballs may be frozen.
• Thaw them thoroughly, then steam or simmer in boiling water until just heated through.