Vietnamese Beef Marinade | Cruise Mekong River

Vietnamese Beef Marinade

Vietnamese Beef Marinade

As always with flank steak, slice it thinly against the grain. Look for the long muscle fibers and cut perpendicular to them. This will give you the most tender slices.

Leftovers are ideal for steak sandwiches. Or, marinate the whole steak, cut it in half and cook half for dinner and freeze the rest in the marinade. Pull it out in the morning, and it will defrost in time for dinner next time you light your grill – or preheat the broiler. This versatile recipe works either way. Vietnam food

INGREDIENTS
2 medium yellow onions
2 large gingerroot (skin on)
3 tablespoons granulated garlic
3 tablespoons white pepper
1 pear (peeled and cored)
6 1⁄2 quarts soy sauce
8 lbs light brown sugar
8 cups white sugar
1 cup sesame oil
1 cup cooking oil
3 cups chopped green onions
DIRECTIONS

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. Add the garlic and white pepper, mix well.
3. Add the soy sauce, ensuring all utensils are dry. Tap water will turn this marinade sour and ruin it.
4. Add both brown and white sugar, cook until granuals are disolved.
5. Add green onion and cool to room temperature.
6. Store for up to a week or marinate beef for up to 24-hrs.
7. Discard used marinade.
8. 1 cup will marinate up to 10 steaks.

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