Vietnamese Beef Marinade (Thit Bò Uop)

1. 1

   1. Puree the chopped yellow onion, ginger root and pear in a robot coupe or food processor. Over medium heat, add cooking oil and bring to temperature Add the onion, ginger and pear. Cook until slightly brown.

2. 2

   2. Add the garlic and white pepper, mix well.

3. 3

   3. Add the soy sauce, ensuring all utensils are dry. Tap water will turn this marinade sour and ruin it.

4. 4

   4. Add both brown and white sugar, cook until granuals are disolved.

5. 5

   5. Add green onion and cool to room temperature.

6. 6

   6. Store for up to a week or marinate beef for up to 24-hrs.

7. 7

   7. Discard used marinade.

8. 8

   8. 1 cup will marinate up to 10 steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.