Vietnamese caramel beef

Vietnamese caramel beef

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Create a supplementary weeknight favourite once this Vietnamese-inspired caramel beef fillet served afterward steamed rice in buoyant lettuce cups.

The ingredient of Vietnamese caramel beef

  1. 1 tbsp peanut oil
  2. 600g Coles Australian beef Scotch fillet, trimmed, cut into 2cm pieces
  3. 3 garlic cloves, crushed
  4. 1 tbsp fresh ginger, finely grated
  5. 1 red onion, cut into wedges
  6. 1/2 cup (110g) firmly packed brown sugar
  7. 2 tbsp fish sauce
  8. 1 tbsp lime juice
  9. 1 long red chilli, seeded, finely chopped
  10. 1/4 cup chopped coriander
  11. Steamed jasmine rice, to utility
  12. 16 butter lettuce leaves
  13. Lime wedges, to assist

The instruction how to make Vietnamese caramel beef

  1. Heat oil in a large frying pan on top of higher than high heat. build up beef. Cook, stirring occasionally, for 3 mins or until browned all over. grow garlic, ginger and onion. Cook for 1 min or until fragrant. Transfer to a bowl.
  2. grow sugar and 1/4 cup (60ml) water to the pan. toss around until the sugar dissolves. addition heat to medium. Cook for 5 mins or until incorporation combination thickens. ensue fish sauce and lime juice to pan. Cook for 2 mins. Return beef join up to pan and cook for 2 mins or until cross through. Sprinkle taking into account bearing in mind chilli and coriander.
  3. encourage beef next steamed rice, lettuce and lime wedges.

Nutritions of Vietnamese caramel beef

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