Best 5 Vietnamese Beef Cubes Recipes

Embark on a culinary journey to Vietnam with our Vietnamese Beef Cubes, a symphony of flavors that will tantalize your taste buds. These tender and savory beef cubes are marinated in a delightful blend of soy sauce, lime juice, garlic, and ginger, then seared to perfection. The accompanying recipes offer a range of options to elevate this dish to new heights. Dive into the classic Vietnamese Dipping Sauce, a harmonious balance of fish sauce, vinegar, sugar, and chili, adding a vibrant kick to each bite. If you prefer a richer experience, try the Creamy Mushroom Sauce, a luscious combination of mushrooms, cream, and white wine, enveloping the beef in a velvety embrace. For a touch of heat, the Spicy Satay Sauce delivers a fiery punch, featuring a blend of peanuts, chili peppers, and coconut milk, igniting your palate with every morsel. Whichever sauce you choose, these Vietnamese Beef Cubes promise an unforgettable culinary adventure.

Here are our top 5 tried and tested recipes!

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Bo Kho (Vietnamese Braised Beef Stew) image

Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.

Provided by David Tanis

Categories dinner, meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

Steps:

Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram

VIETNAMESE BEEF PHO

Vietnamese Beef Pho image

This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17

Ingredients

4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
½ pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
½ tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce

Steps:

In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Nutrition Facts : Calories 527.9 calories, Carbohydrate 73.1 g, Cholesterol 50.7 mg, Fat 13.6 g, Fiber 3.9 g, Protein 27.1 g, SaturatedFat 5.4 g, Sodium 2843.8 mg, Sugar 4 g

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

Vietnamese Shaking Beef Recipe by Tasty image

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Provided by Matthew Johnson

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 lb thick rib eye steak, boneless, cut into 1-inch (2 1/2 cm) cubes
10 cloves garlic, minced
3 tablespoons brown sugar
5 tablespoons soy sauce, divided
2 tablespoons oyster sauce
1 tablespoon fish sauce
freshly ground black pepper, to taste
1 tablespoon granulated sugar
2 tablespoons white vinegar
2 tablespoons water
1 red onion, sliced into rings
2 bunches watercress
3 roma tomatoes, sliced
2 tablespoons vegetable oil
fresh cilantro, for garnish
white rice, cooked, for serving

Steps:

In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
On a platter, arrange the watercress and tomato slices.
Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams

ASIAN GARLIC BEEF CUBES (VIETNAMESE BO LUC LAC OR SHAKING BEEF)

Asian Garlic Beef Cubes (Vietnamese Bo Luc Lac or Shaking Beef) image

Delicious beef cubes that offer a variety of flavors and are usually the first to go in any of our dinners. Can be served on a bed of lettuce, onions, and tomatoes with white Jasmine or Thai sticky rice, if desired.

Provided by Chip Phelps

Categories World Cuisine Recipes Asian Vietnamese

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ pounds beef tenderloin, cut into cubes
2 tablespoons olive oil
2 tablespoons oyster sauce (such as Maekrua®)
4 large cloves garlic, minced, or more to taste
1 tablespoon Cabernet Sauvignon wine
1 teaspoon fish sauce
1 teaspoon ground black pepper, or more to taste
1 teaspoon soy sauce
1 teaspoon dark soy sauce
2 drops sesame oil, or more to taste
1 tablespoon fish sauce
1 tablespoon lemon juice
1 tablespoon ground black pepper
2 tablespoons olive oil
2 tablespoons oyster sauce (such as Maekrua®)
4 cloves garlic, minced, or more to taste

Steps:

Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
Serve beef alongside dipping sauce.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 3.4 g, Cholesterol 60.2 mg, Fat 26.8 g, Fiber 0.5 g, Protein 17.7 g, SaturatedFat 8.2 g, Sodium 458.1 mg, Sugar 0.3 g

VIETNAMESE BEEF CUBES

Vietnamese Beef Cubes image

I've gotten great reviews on this dish on its authenticity and taste! For best results try not to substitute the ingredients.

Provided by dknycny

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs beef flank steak, cut into 1 inch cubes
2 tablespoons garlic, minced (marinade)
1 1/2 tablespoons sugar (for marinade)
2 tablespoons oyster sauce (for marinade)
1 tablespoon fish sauce (for marinade)
2 teaspoons sesame oil (for marinade)
1 teaspoon dark soy sauce (for marinade)
2 tablespoons peanut oil
1/2 cup rice vinegar (for vinaigrette)
1 1/2 tablespoons sugar (for vinaigrette)
1/2 tablespoon salt (for vinaigrette)
1 lime (squeezed, for dipping sauce)
1/2 teaspoon kosher salt (for dipping sauce)
1/2 teaspoon pepper (for dipping sauce)
1/2 red onion, thinly sliced (soak in vinaigrette)
1 bunch watercress, long stems trimmed
1 large tomatoes, thinly sliced

Steps:

To make the marinade, combine the garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil. Marinate the beef for at least half an hour.
Prepare vinaigrette by mixing rice vinegar with salt and sugar.
Thinly slice the red onion and put in a shallow dish. Pour 4 tbsp of the vinaigrette over the onions and place in fridge for about 10 minutes. Set the remaining vinaigrette aside.
Take the trimmed watercress and spread it on the serving plate. Top it off with the sliced tomatoes and set aside.
Prepare the dipping sauce by squeezing the lime juice over the kosher salt and pepper in a small dish.
In a large wok or skillet heat the oil over high heat. When it begins to smoke, add an even layer of beef and allow to sear untouched for about 2 minutes. Turn the pieces over to sear the other side for another 2 minutes. If you want the beef well done, stir and cook for an additional 2 minutes.
Transfer beef to bed of watercress and tomatoes. Drizzle 4 tbsp of remaining vinaigrette over the beef and greens and top with the red onions.
Serve over rice.

Nutrition Facts : Calories 493.1, Fat 25, SaturatedFat 8, Cholesterol 137.8, Sodium 1870.3, Carbohydrate 17.1, Fiber 1.5, Sugar 11.7, Protein 48.5

Tips:

To ensure the beef cubes are tender, choose a quality cut of meat, such as sirloin or flank steak, and slice it against the grain.
Tenderize the beef cubes further by marinating them in a mixture of soy sauce, brown sugar, garlic, and ginger for at least 30 minutes.
For a crispy coating, double-coat the beef cubes in cornstarch.
Use a large skillet or wok to fry the beef cubes in small batches to prevent overcrowding and ensure even cooking.
Keep the beef cubes moving while frying to prevent them from sticking together.
Do not overcook the beef cubes, as they will become tough. Cook them until they are just cooked through, about 2-3 minutes per side.
Serve the Vietnamese beef cubes immediately with rice, noodles, or vegetables.

Conclusion:

This Vietnamese beef cubes recipe is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. The beef is tender and flavorful, with a crispy coating and a sweet and savory sauce. This dish is sure to be a hit with your family and friends. Whether you are looking for a weeknight meal or a party appetizer, these Vietnamese beef cubes are sure to satisfy.