Vietnamese Beef

With a new school year commencing on Monday I’m inspired to share this brilliant recipe. I’ve been trying to get my head out of holiday mode and into making family friendly weekday meals and lunch box fillers.

This recipe is an ideal weekday family dinner as it can either go into the slow cooker to do its magic during the day, or it can be thrown together quite quickly in a pressure cooker for a last minute dinner.  I used the pressure cooker and once it was on I got the rice on and prepared all the toppings and dinner was ready in well under an hour.

Here is to a brilliant 2017 school year!

vietnamese beef (for the slow cooker or the pressure cooker)

1 tablespoon olive oil
1kg chuck steak, diced into 2-3cm pieces
1 red onion, thinly sliced
4 garlic cloves, crushed
6cm piece of ginger, peeled and finely chopped
1 lemongrass, pale end finely chopped
4 kaffir lime leaves, finely sliced
2 tablespoons tomato paste
a good pinch of sea salt flakes
freshly ground black pepper
2 teaspoons Chinese 5 spice
4 star anise
1 cinnamon stick
1L beef stock
2 tablespoons fish sauce
2 teaspoons brown sugar

to serve (suggestions)

steamed jasmine rice
bean sprouts
vietnamese mint
thai basil
thinly sliced red onion
sliced red chilli
crushed roasted peanuts
lemon or lime

Heat up a large pot and add the oil (I use the Newwave 5-in-1 Multicooker which allows me to brown the meat in the pot and then select either the pressure cooker or the slow cooker).  Add the meat in batches to brown all over and then remove the meat and place on a plate.

Saute the onion until soft and then add the garlic, ginger, lemongrass and kaffir lime leaves to cook stirring for a minute.  Then add the tomato paste and cook for another couple of minutes.  Return the beef to the pot along with the rest of the ingredients and bring to a simmer.

Follow the cooking method for use in your slow cooker or pressure cooker.
Slow cooker – set for 6 hours.
Pressure cooker – set for 30 minutes

If you don’t have one of these then just put a lid on the pot and leave to simmer for 1 1/2 – 2 hours on the stove, or until the beef is tender.

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2 Responses to Vietnamese Beef

  1. Kerri says:

    I’m so happy that you have started to post again.

    • natalie says:

      Sorry Kerri, just the occasional post is all I’m getting around to doing. Hopefully more soon as study wraps up for the semester!

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