Finally, a recipe for you readers to try out this upcoming weekend for the whole family. We present you a Vietnamese dish with a slight twist, that is Vietnamese Beef with cucumber salad as a complimentary dish. Read on if you want to find out more how to make it.
1/2 cup Vietnamese fish sauce.
1 table spoon of packed lime zest
1/2 cup lime juice (3 limes will do)
2 table spoons brown sugar
2 garlic gloves
1 jalapeno (chili peppers)
1 flank steak (around 1 1/2 pounds)
1 cucumber (if desired, go for seedless cucumber)
1 large portion of radishes, evenly and thinly sliced.
4 onions, thinly sliced
1 teaspoon of olive or vegetable oil (optional )
Cooked rice or noodles (optional)
Sesame seeds (optional)
How to make?
In a small bowl or container, add fish sauce, lime zest, lime juice, brown sugar, garlic and chili pepper. Have 1/2 of the mixture over the flank steak and let it sit there to marinate for about 30 minutes at room temperature (or you can cool it in your refrigerator for up to 24 hour).
Combine cucumber, radishes and onions. Pour the other half of the marinade sauce to coat over.
Light to grill or heat to high temperature, pat the steak with a paper towel.
You can go for either grilling or broiling. If grilling, cook until it’s ready to taste for about 3 minutes per side for rare. If broiling, heat a skillet for around 5 minutes. Add some olive oil to the pan and sear the steak for 2 minutes. Flip the meat and transfer it to the top shelf of the oven right away to broil for another 3 minutes for rare finish. Or you can go longer for well-done texture. Let the meat rest for 10 minutes once it’s done cooking.
Slice the beef in even pieces, serve with cooked rice or noodles if desired. Plate along with cucumber salad. Add some sesame seeds to finish off the dish. You’re done!
**source: Cooking NY Times**