Steamed Beef with Perilla Leaves offers a surprisingly delicate and flavorful experience, a far cry from the richness often associated with beef dishes. This Vietnamese culinary gem showcases the subtle sweetness of thinly sliced beef, perfectly complemented by the fragrant, slightly peppery bite of perilla leaves. The key to this dish lies in a homemade fish sauce, a vibrant blend of fermented fish, sugar, and lime, that elevates the entire experience to a new level. The simplicity of the steaming method allows the natural flavors of the beef and perilla to shine through, making this a remarkably quick and easy yet sophisticated meal.
Beyond the fresh, aromatic ingredients, the secret weapon lies in a perfectly balanced homemade fish sauce, the recipe for which is included below. This recipe is surprisingly easy to adapt to your taste preferences, allowing you to adjust the sweetness and saltiness to your liking. Ready to transform simple ingredients into a culinary masterpiece? Let's dive into the step-by-step process of creating this unforgettable Steamed Beef with Perilla Leaves.
Tools Needed
- steamer
- cutting board
- knife
- blender (optional)
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Beef Marinade and Fish Sauce
- Freeze the beef slightly, then thinly slice it. Marinate with seasoning powder, sugar, oyster oil, minced lemongrass, and shredded ginger. Refrigerate.
- Finely chop half a pineapple. Combine with fish sauce, sugar (100-150g), chopped garlic, chili, and bring to a boil. Simmer for 3-5 minutes, then add lemongrass and cook for another 3-5 minutes.
- Add lime juice (20-30g) to the fish sauce, remove from heat, and let cool. Store in the refrigerator.
Step 2. Assemble the Steamer
- Layer perilla leaves, then add the marinated beef, lemongrass, and ginger. Add more perilla leaves on top.
Step 3. Steam the Beef
- Steam the beef for 90 minutes. Garnish with sliced onions and chili before serving.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Use soft beef or beef shank for the best results.
- Adjust the amount of sugar in the fish sauce to your preference.
- Add garlic and chili to the fish sauce just before serving to extend its shelf life.
- Serve the steamed beef with raw vegetables and vermicelli noodles.
Nutrition
- Calories: approximately 1200-1500
- Fat: 60-80g
- Carbs: 60-80g
- Protein: 80-100g
FAQs
1. Can I use store-bought fish sauce instead of making my own?
Yes, absolutely! Using store-bought fish sauce will save time, but making your own allows for greater control over the flavor profile.
2. What kind of beef is best for this recipe?
Thinly sliced beef, such as ribeye or sirloin, works best. The thin slices cook quickly and evenly.
3. Can I substitute perilla leaves if I can't find them?
While perilla leaves provide a unique flavor, you can try substituting with other fresh herbs like mint or basil, but the taste will be different.
This recipe for Steamed Beef with Perilla Leaves and homemade fish sauce offers a delightful balance of flavors and textures, showcasing the beauty of simple, fresh ingredients. The process is surprisingly straightforward, making it perfect for a weeknight meal or a special occasion. Enjoy the fragrant aroma and delicious taste of this authentic Vietnamese dish!