Saigon Beef Recipe

Name: Saigon Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For chile garlic sauce; 2 tablespoons finely chopped peeled fresh ginger; 2 cloves garlic, minced; 1/2 teaspoon dried hot red pepper flakes; 1/2 cup rice vinegar (not seasoned); 1 tablespoon sesame oil; 1 tablespoon sriracha sauce or 1 tablespoon other asian hot chili sauce; 2 tablespoons mirin (Japanese sweet rice wine); 1/4 cup sugar; For beef; 1 lb sirloin steaks or 1 lb flank steak, 3/4 to 1 inch thick,trimmed and cut into 1/2 inch cubes; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons sesame oil; 2 tablespoons finely chopped shallots; 1 tablespoon sriracha sauce or 1 tablespoon other asian hot chili sauce; 1/2 fresh habanero pepper, seeded and minced (about 1 teaspoon); 1/2 cup mirin (Japanese sweet rice wine); 1/3 cup well-stirred canned unsweetened coconut milk; For condiments; 2 limes, cut into wedges; 1 head boston lettuce, leaves separated; 12 fresh mint leaves, thinly sliced; 3 scallions, thinly sliced crosswise; 1/4 cup dry roasted salted peanut, chopped; 1 carrot, shredded

Servings: persons

For chile garlic sauce
2 tablespoons finely chopped peeled fresh ginger
2 cloves garlic, minced
1/2 teaspoon dried hot red pepper flakes
1/2 cup rice vinegar (not seasoned)
1 tablespoon sesame oil
1 tablespoon sriracha sauce or 1 tablespoon other asian hot chili sauce
2 tablespoons mirin (Japanese sweet rice wine)
1/4 cup sugar
For beef
1 lb sirloin steaks or 1 lb flank steak, 3/4 to 1 inch thick,trimmed and cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sesame oil
2 tablespoons finely chopped shallots
1 tablespoon sriracha sauce or 1 tablespoon other asian hot chili sauce
1/2 fresh habanero pepper, seeded and minced (about 1 teaspoon)
1/2 cup mirin (Japanese sweet rice wine)
1/3 cup well-stirred canned unsweetened coconut milk
For condiments
2 limes, cut into wedges
1 head boston lettuce, leaves separated
12 fresh mint leaves, thinly sliced
3 scallions, thinly sliced crosswise
1/4 cup dry roasted salted peanut, chopped
1 carrot, shredded

1
Make chile garlic sauce: Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, Sriracha sauce, and mirin in a 1-quart heavy saucepan and boil over moderate heat 5 minutes.
2
Stir in sugar and simmer until thickened and reduced to about 1/3 cup, about 5 minutes.
3
Cool to room temperature.
4
Make beef while sauce is cooling: Pat steak dry and sprinkle with salt and pepper.
5
Heat sesame oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then saute steak, stirring occasionally, until browned on outside but still pink inside, about 3 minutes.
6
Stir in shallot, Sriracha sauce, habanero, and mirin and simmer, uncovered, stirring occasionally, until beef is tender, about 20 minutes.
7
Stir in coconut milk and simmer, uncovered, until sauce is slightly thickened, about 3 minutes.
8
To serve: Put beef, chile garlic sauce, lime wedges (for squeezing), and remaining condiments each in a separate bowl.
9
Spoon beef into lettuce leaves and top with condiments and sauce, then wrap up.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For chile garlic sauce, 2 tablespoons finely chopped peeled fresh ginger, 2 cloves garlic, minced, 1/2 teaspoon dried hot red pepper flakes, and more.

Yes, Saigon Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saigon Beef

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