How to Make Vietnamese Pepper Braised Beef
When cooking pepper braised beef, pay close attention to the preparation and marinating steps to ensure the beef is flavorful, tender, and not tough. Find the ingredients and detailed steps in the following guide.
Ingredients
- 500g beef
- 10 garlic cloves
- 1 large ginger root
- 1 tablespoon whole black peppercorns
- 1/2 teaspoon ground black pepper
- 1 cluster of green peppercorns (optional)
- 1 fresh chili
- 1 onion
- 1/2 carrot
- Salt, white wine
- Seasonings: Oyster sauce, fish sauce, seasoning powder, MSG, sugar
Instructions
Prepare the Beef
Rub the beef with salt, white wine, and crushed ginger to clean and remove the strong smell. Rinse well and let the beef dry completely. Then, cut the beef into square cubes, similar to how it's cut for shaking beef.
Marinate the beef with 1 tablespoon cooking oil, 1 tablespoon oyster sauce, 1/2 tablespoon sugar, 1/2 tablespoon seasoning powder, 1/2 tablespoon MSG, and 1 teaspoon ground pepper. Mix well and let the beef absorb the flavors for about 30 minutes.
To tenderize the beef and prevent it from becoming tough, you can add a little vinegar, cornstarch, or cooking wine to the marinade. However, adding these ingredients may cause the beef to lose its natural color.
Prepare the Other Ingredients
Peel the garlic and crush it. Clean the ginger, crush it, and mince it finely. Add some of the garlic and ginger to the beef marinade for extra flavor.
Rinse the green peppercorns and let them drain.
Rinse the fresh chili and crush it slightly.
Peel and quarter the onion, then cut each quarter in half.
Peel the carrot, rinse, and cut into chunks or flower shapes.
Adding onions and carrots enhances the flavor and prevents the dish from becoming too dry while also making it more visually appealing.
Cook the Pepper Braised Beef
Add 3 tablespoons of cooking oil to a pot, and sauté the remaining garlic and ginger until fragrant. Then, add the marinated beef and stir-fry over high heat until the beef is seared and browned on the outside. Once the beef is browned, add the black peppercorns and enough water to just cover the beef.
Initially, cook over high heat to bring the liquid to a boil. Once it boils, lower the heat, cover the pot, and simmer for about 30 minutes until the beef is tender.
When the beef is tender, add the carrots and continue cooking for another 10 minutes. Then, add the onions, green peppercorns, and chili, and simmer for an additional 10 minutes.
Adjust the seasoning to taste, and continue cooking until the sauce thickens slightly. Turn off the heat, and garnish with cilantro before serving.
Final Product Requirements
