Vietnamese Beef Steak: Tet Squash Dish Recipe

Updated at: 30/05/2025

Vietnamese cuisine is renowned for its vibrant flavors and fresh ingredients, and this Tet Beef Steak recipe is a perfect example. This dish, a delightful twist on a classic, elevates the humble beef steak with the sweetness of Tet squash (pumpkin), creating a harmonious blend of savory and subtly sweet notes. The unique combination of tender, flavorful beef and the soft, slightly caramelized squash offers a sophisticated yet comforting taste, ideal for a celebratory occasion like Tet, the Vietnamese Lunar New Year, or any special dinner. The rich, umami-laden sauce perfectly complements the star ingredients.

This recipe isn't just about deliciousness; it's about tradition and celebration. We’ll guide you through each step, from preparing the perfectly seared beef to creating the luscious sauce, ensuring a stunning and delicious dish that will impress your family and friends. Ready to embark on a culinary journey that brings the warmth and spirit of Tet to your table? Let's get started with the step-by-step instructions.

Tools Needed

  • Knife
  • Frying pan

Ingredients

  • Beef thigh meat
  • Onion
  • Cooking oil
  • MSG
  • Soy sauce
  • Minced garlic
  • Potatoes
  • Salt
  • Water
  • Butter
  • Bell pepper
  • Lettuce
  • Cucumber
  • Fried eggs
  • Bread

Step-by-Step Instructions

Step 1. Prepare the Beef

  • Wash the beef and freeze for about an hour to make it easier to slice. Slice the beef to a thickness that is not too thick or too thin.
  • Pound the beef lightly with the back of a knife to tenderize it.
  • Finely chop the onion.
  • Add cooking oil, MSG, soy sauce (2.5 times the amount of beef), and minced garlic. Mix well to coat the beef thoroughly.
Wash the beef and freeze for about an hour to make it easier to slice. Slice the beef to a thickness that is not too thick or too thin.Pound the beef lightly with the back of a knife to tenderize it.Finely chop the onion.Prepare the beef marinade: Add cooking oil, MSG, soy sauce (2.5 times the amount of beef), and minced garlic. Mix well to coat the beef thoroughly.
Prepare the Beef
  • Marinate the beef with the onion mixture. Knead it evenly to allow the onion juice to penetrate the meat and make it tender.
  • Wrap the marinated beef and refrigerate for at least 4 hours, or up to two to three weeks if portioned.
Marinate the beef with the onion mixture. Knead it evenly to allow the onion juice to penetrate the meat and make it tender.Wrap the marinated beef and refrigerate for at least 4 hours, or up to two to three weeks if portioned.
Prepare the Beef

Step 2. Cook the Beef

  • Heat oil in a pan and pan-fry the marinated beef for about 1 minute per side until rare. Remove from pan.
  • Add butter to the pan and pan-fry the beef again until cooked through. The onion marinade prevents the beef from absorbing too much oil.
  • Melt butter in the pan, then add the beef. Pan-fry for about 1 minute. If not using butter, skip this step.
  • Add the water released from the beef earlier to the pan and cook for about 1 minute.
Heat oil in a pan and pan-fry the marinated beef for about 1 minute per side until rare. Remove from pan.Add butter to the pan and pan-fry the beef again until cooked through. The onion marinade prevents the beef from absorbing too much oil.Melt butter in the pan, then add the beef. Pan-fry for about 1 minute. If not using butter, skip this step.Add the water released from the beef earlier to the pan and cook for about 1 minute.
Cook the Beef

Step 3. Prepare and Cook the Vegetables

  • Boil the potatoes with salt and water for about 30 minutes until cooked. Let it rest for 30 minutes.
  • Add butter to the pan and stir-fry the onions and bell peppers until slightly cooked.
  • Add the boiled potatoes to the pan and stir-fry until heated through.
Boil the potatoes with salt and water for about 30 minutes until cooked. Let it rest for 30 minutes.Add butter to the pan and stir-fry the onions and bell peppers until slightly cooked.Add the boiled potatoes to the pan and stir-fry until heated through.
Prepare and Cook the Vegetables

Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish

Tips

  • Using onion in the marinade helps tenderize the beef and prevent it from absorbing too much oil during cooking.
  • For a quicker meal, prepare the beef in advance and refrigerate it overnight. Reheat before serving.
  • Serve with lettuce, cucumber, onions, or other desired vegetables.
  • Enjoy with fried eggs, bread, or other preferred accompaniments.
  • Eat the steak immediately after cooking while it's still hot for the best flavor.

Nutrition

  • Calories: varies
  • Fat: variesg
  • Carbs: variesg
  • Protein: variesg

FAQs

1. Can I substitute the Tet squash with another type of squash?

Yes, butternut squash or kabocha squash would work well as substitutes. Adjust cooking time as needed, as different squashes cook at slightly different rates.

2. What kind of beef is best for this recipe?

A leaner cut like sirloin or tenderloin works best for this recipe to ensure a tender and flavorful steak. Ribeye can also be used but may be slightly tougher.

3. How can I make the sauce ahead of time?

Absolutely! The sauce can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.


This Vietnamese Beef Steak with Tet Squash is a delicious and festive dish perfect for any special occasion, offering a unique blend of savory and sweet flavors. The recipe's relative simplicity belies the impressive results, making it accessible to cooks of all skill levels. Enjoy this flavorful and memorable meal, and happy cooking!