Best 6 Vietnamese Style Pepper Beef And Spinach Recipes

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**Embark on a Culinary Journey to Savor Vietnamese-Style Pepper Beef and Spinach Delights**

In the realm of Vietnamese cuisine, a symphony of flavors awaits your palate, and among its many culinary treasures, the Vietnamese-style pepper beef and spinach dishes shine brightly. These enticing recipes promise an explosion of taste, tantalizing your senses with their unique blend of savory, spicy, and aromatic elements. Discover the art of stir-frying tender beef slices, coated in a delectable peppercorn sauce, and paired harmoniously with the earthy goodness of spinach. Delight in the contrasting textures of crispy bell peppers and the crunch of water chestnuts, adding depth and dimension to each bite. Vegetarian enthusiasts will find solace in the tofu variation, where succulent tofu takes center stage, absorbing the bold flavors of the peppercorn sauce and spinach. Prepare to embark on a culinary adventure, where the vibrant flavors of Vietnam come alive in your kitchen, leaving you craving more.

Let's cook with our recipes!

VIETNAMESE STYLE PEPPER BEEF AND SPINACH



Vietnamese Style Pepper Beef and Spinach image

Or, "Rau Muong Xao Voi Thit Bo." In Vietnam, the spinach used would be "rau muong" or "water spinach." Here in the states, though, I've made it with sautéed beef and regular spinach (although if you can find actual rau muong, that much the better). Delicious! This recipe is adapted from the "Rau Muong Xao" recipe available here on Zaar (you can read my review, there) and throughout the internet. :)

Provided by Julesong

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

6 -8 ounces beef or 6 -8 ounces buffalo rump roast
1 1/2 cups chopped sweet yellow onions
1 teaspoon black pepper, divided
2 tablespoons fish sauce, divided (nuoc mam or nam pla)
1 teaspoon cornstarch
2 tablespoons vegetable oil or 2 tablespoons peanut oil, divided
4 cloves garlic, minced
6 ounces fresh baby spinach leaves, cleaned and dried (about 4 cups worth; or "rau muong" instead of spinach)
3 ripe roma tomatoes, sliced into thin wedges
hot cooked jasmine rice, for serving

Steps:

  • Trim excess fat from meat and slice thinly (which is easier when meat is slightly frozen) against the grain.
  • In a large bowl, combine the chopped onion, sliced meat, 1/2 teaspoon of the black pepper, 2 teaspoons of the fish sauce, and the cornstarch; stir well to coat and set aside to marinate (the cornstarch tenderizes and makes the meat "velvety").
  • Over high temperature, heat a large skillet or wok and - when the skillet is very hot - add the oil ("hot wok, cold oil, food won't stick"); add the marinated meat mixture and sauté until the meat is cooked, about 5 to 7 minutes.
  • Remove cooked mixture from skillet and set aside.
  • Heat the remaining 1 tablespoon oil in the pan and stir fry the minced garlic for 1 minute.
  • Add spinach leaves and stir fry for 3 minutes, stirring constantly.
  • Add remaining 4 teaspoons fish sauce and tomato, and stir fry 2 minutes.
  • Add the cooked meat mixture and remaining 1/2 teaspoon pepper to the skillet, combine well, and cook until heated through and sauce comes to desired consistency (the cornstarch will effect the consistency - you can add a bit of water, broth, or sherry if it becomes thicker than you'd like).
  • Serve immediately with hot cooked jasmine rice.
  • Note: I've been told that "the recipe is not exactly Vietnamese, since we actually use minced pork to stir fry water spinach; beef is always more expensive than pork at home - the good cuts are often on their own, or cooked with minimal side ingredients; other cuts go into stews and soups" so feel free to try this with pork, too!
  • Also, when I first made this recipe I really wasn't expecting too much from it - it came out much tastier than I expected, an absolute keeper (especially according to my husband)!

Nutrition Facts : Calories 476.4, Fat 37.6, SaturatedFat 13.5, Cholesterol 42.1, Sodium 765.5, Carbohydrate 28, Fiber 3.5, Sugar 3.9, Protein 9.9

AROMATIC AND SPICY BEEF STEW (THIT BO KHO)



Aromatic and Spicy Beef Stew (Thit Bo Kho) image

Instead of making a regular stew, try this tasty Vietnamese version. In Vietnam this recipe is eaten either with rice or hunks of crusty French bread.

Provided by English_Rose

Categories     Curries

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 1/2 lbs stewing beef
2 onions
5 garlic cloves
12 shallots or 12 pickling onions
1 stick lemongrass
7 tablespoons vegetable oil
6 tablespoons yellow bean sauce
1 teaspoon chili powder
4 star anise
1/2 stick cinnamon
1/2 teaspoon black peppercorns
2 tablespoons sugar

Steps:

  • Cut the beef into 1in cubes and set aside.
  • Peel and finely chop the onions and garlic. Peel the shallots, but leave whole.
  • Cut the lemon grass into 1in sections, from the bottom to about 1in from the top; cut off and discard the straw like top. Crush each section lightly with a mallet or other heavy object.
  • Heat 3 tablespoons of the oil in a non-stick frying pan over a medium-high heat.
  • Add the onions, garlic and shallots, and stir-fry for 2 minutes. Add the lemon grass and continue to fry, stirring, until the onions are lightly browned. Turn off the heat.
  • Take the shallots out of the pan and set aside.
  • Heat the remaining 4 tablespoons oil in a large, wide, preferably non-stick pan over a high heat. When hot, quickly fry the meat cubes in batches, turning to brown them all over. Remove with a slotted spoon. Brown all the meat in this way.
  • Return all the meat to the large pan. Add 4 cups water and the garlic mixture. Coarsely chop the beans in the yellow bean sauce (if not already crushed) and add them too.
  • Also put in the chili powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil, then cover, lower the heat and simmer gently for 1¼ hours.
  • Add the reserved shallots, cover again, and simmer for a further 15 minutes.
  • Remove the lid, increase the heat to medium and cook for a further 15 minutes or until the sauce has thickened a little and the meat is tender. Skim the fat off the top of the stew before serving.

Nutrition Facts : Calories 870, Fat 66.9, SaturatedFat 22.7, Cholesterol 177.3, Sodium 158.9, Carbohydrate 15.7, Fiber 0.7, Sugar 5.8, Protein 49.8

VIETNAMESE STYLE SPINACH & SHRIMP SOUP



Vietnamese Style Spinach & Shrimp Soup image

This spinach and shrimp soup is delicious.

Provided by barbara lentz

Categories     Seafood

Time 20m

Number Of Ingredients 10

1 Tbsp olive oil
1 Tbsp each grated ginger and minced garlic
10 oz package frozen spinach thawed
8 c chicken or shrimp stock
3 star anise
2 Tbsp fish sauce
16 peeled and deveined shrimp
4 oz rice noodles cooked according to directions and drained
3 green onions chopped
1/2 c cilantro chopped

Steps:

  • 1. Add the oil to a large pot. Stir in the garlic & ginger and cook 1 minute. Stir in the spinach and cook about 3 minutes. Add the chicken stock, fish sauce, star anise. Bring to a boil. Reduce to a simmer.
  • 2. Stir in the shrimp and noodles. Cook 3 minutes. Add the green onions and cook 5 more minutes. Remove the star anise before serving and garnish with cilantro.

RAU MUONG XAO (MADE WITH SPINACH)



Rau Muong Xao (made with Spinach) image

Rau Muong = water spinach/kang kong (common vegetable in South East Asia). I 'adopted' this recipe from the 'orphan recipes' list. Will try this soon, and edit it if necessary.

Provided by WaterMelon

Categories     Vietnamese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces rump steak
1 medium onion
1 teaspoon black pepper
1 1/2 tablespoons fish sauce (nuoc mam/nam pla)
1 teaspoon cornstarch
fresh spinach, rinsed and cut into 3 inch stalks
1 large tomatoes, sliced into thin wedges
1 clove garlic, minced
2 tablespoons oil

Steps:

  • Trim any fat from steak. Sliced thinly, against the grain.
  • Chop onion finely and combine with meat, 1/2 tsp pepper, 1/2 tablespoon fish sauce and cornstarch, set aside 10mins.
  • Heat 1 TB oil in a wok/skillet. Add the meat mixture and stir fry until meat is cooked. Remove from pan, set aside.
  • Heat remaining 1 TB oil in the pan, stir fry the garlic until fragrant.Add spinach and stir fry for 3 minutes.
  • Add remaining fish sauce and tomato.
  • Stir fry 2 minutes, then add the meat to the pan and give the mixture a good stir.
  • Sprinkle with remaining 1/2 tsp pepper and serve immediately with jasmine rice and other dishes if desired.

Nutrition Facts : Calories 171.4, Fat 12.1, SaturatedFat 3, Cholesterol 25.9, Sodium 547.2, Carbohydrate 6, Fiber 1.1, Sugar 2.6, Protein 9.9

VIETNAMESE BEEF AND SPINACH SOUP



Vietnamese Beef and Spinach Soup image

Peppery spinach, tender beef fillet and a flavoursome broth make Ken Hom's quick to cook Vietnamese Soup a sensation. This light soup is typical of the subtle cuisine of Vietnam. It is easy to make, and many of the steps can be done in advance.

Provided by English_Rose

Categories     Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh spinach, stalks removed
6 ounces lean steak fillets, cut into thin slices about 2in long
2 shallots, finely sliced
3 garlic cloves, finely chopped
3 tablespoons fish sauce
fresh ground black pepper
5 cups chicken broth
1 tablespoon lemon juice
1 teaspoon sugar
1 small red chili pepper, deseeded and chopped

Steps:

  • Bring a large pan of salted water to the boil and blanch the spinach leaves for a few seconds until they are just wilted. Drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water.
  • Combine the steak strips with the shallots, garlic, 1 tablespoon of fish sauce and a grinding of black pepper, and then set aside.
  • Just before you are ready to eat, bring the chicken broth to a simmer in a large saucepan and stir in the remaining fish sauce, together with the lemon juice, sugar and chili.
  • Stir in the blanched spinach and the beef, with its marinade.
  • Bring the soup back to simmering point; add another good grinding of black pepper and serve at once.

VIETNAMESE SHAKING BEEF - BO LUC LAC



Vietnamese Shaking Beef - Bo Luc Lac image

This is a very cooling dish with lots of watercress, and makes a great appetizer or a light entree for 1 or 2.

Provided by PalatablePastime

Categories     Steak

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb lean sirloin steaks, cubed
6 cloves garlic, minced
1 teaspoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon salt
3 teaspoons olive oil
1 onion, sliced
1 tablespoon rice vinegar
1 dash black pepper
1 tablespoon olive oil
2 cups watercress leaves

Steps:

  • Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.
  • Add beef and allow to marinate for 30 minutes or more.
  • Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.
  • Then combine onion mixture with the oil and toss.
  • Arrange watercress on a plate and spread onion on top.
  • Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.
  • Spread beef over onions on watercress and serve.

Nutrition Facts : Calories 205.4, Fat 15.3, SaturatedFat 4.4, Cholesterol 38, Sodium 445.1, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 11.9

Tips:

  • To save time, use pre-sliced beef. If using whole beef, slice it thinly against the grain.
  • It's important to use a hot wok or skillet for this recipe. This will help to sear the beef and prevent it from sticking.
  • If you don't have oyster sauce, you can substitute soy sauce or hoisin sauce.
  • Don't overcook the beef. It should be cooked through, but still slightly pink in the middle.
  • Serve the Vietnamese-Style Pepper Beef and Spinach immediately with rice or noodles.

Conclusion:

This Vietnamese-Style Pepper Beef and Spinach recipe is a quick and easy weeknight meal that is packed with flavor. The beef is tender and juicy, the spinach is wilted and tender, and the sauce is slightly sweet and savory. This dish is sure to be a hit with your family and friends.

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