How to Make Vietnamese Ginger Braised Beef
Ginger Braised Beef is all about tender, flavorful beef infused with the warm, aromatic fragrance of ginger, without becoming tough or chewy. Adding ginger leaves and fresh green peppercorns enhances the aroma even more. Besides the traditional braised beef, this dish deserves a spot as the main course for family meals.
Ingredients
- 500g beef
- 4 ginger roots
- 2 lemongrass stalks
- 6-7 garlic cloves
- 1-2 bird’s eye chilies
- 4-5 sprigs of green peppercorn (optional)
- Ginger leaves (optional)
- Rock salt
- White wine
- Seasonings: Oyster sauce, soy sauce, seasoning powder, salt, MSG, sugar, cane syrup (if available), ground pepper
Ingredient Notes
To make delicious ginger braised beef, choose cuts of beef that are both tender and have a bit of fat, such as brisket, flank, rump, or rib-eye.
Instructions
Prepare the Beef
Keep the beef in large chunks and rub it with rock salt, white wine, and some crushed ginger. Massage thoroughly to remove any odor and clean the beef. Then rinse with water, drain, and cut into bite-sized cubes.
Keep in mind that the beef will shrink during cooking, so avoid cutting the pieces too small to prevent them from breaking apart while braising.
Prepare Other Ingredients
Rinse the green peppercorns. If unavailable, you can use whole black peppercorns instead, but adjust the amount as black pepper is stronger and spicier.
Clean the ginger leaves and cut them into short lengths. Ginger leaves add extra fragrance to the dish, but they can be hard to find, so feel free to omit if necessary.
Crush and mince the garlic cloves.
Trim off any wilted or discolored parts of the ginger and divide it into four portions. Crush and mince two portions, slice one thinly, and julienne the remaining portion.
Peel off the tough outer layers of the lemongrass, rinse, crush, and cut into sections.
Rinse the chili peppers and crush them slightly.
Marinate the Beef
Marinate the beef with 2 tablespoons of oyster sauce, 2 tablespoons of cooking oil, 1 tablespoon of sugar, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of salt, 1 tablespoon of MSG, and 1/2 tablespoon of ground pepper. Add some crushed ginger and minced garlic to the beef. Mix well and let the beef absorb the flavors for at least 30 minutes.
To tenderize the beef and prevent it from becoming tough, some people add a bit of vinegar, cornstarch, or rice wine. However, these ingredients may alter the beef's color, making it lose its bright red hue.
Cook the Ginger Braised Beef
Heat 2 tablespoons of cooking oil in a pot. When hot, add crushed ginger and lemongrass and sauté until fragrant. Then add the marinated beef and stir-fry over medium-high heat until the meat is seared on all sides.
Next, add green peppercorns, chilies, and ginger leaves. Stir well, then pour in enough water to just cover the beef, and bring to a boil.
Once the liquid boils, add 2 tablespoons of soy sauce and 2 tablespoons of cane syrup. If you don’t have cane syrup, you can substitute with honey or brown sugar, though different sweeteners will yield slightly different flavors.
After seasoning, stir the beef well, lower the heat, cover the pot, and simmer for about 1 hour and 30 minutes until the beef is tender. To save time, you can also use a pressure cooker for this step.
When the beef reaches your desired tenderness, add the remaining ginger slices and julienned ginger. Stir gently and continue braising for another 15-20 minutes. Adding ginger toward the end enhances its flavor.
Once the beef is soft and flavorful, serve the ginger braised beef hot. Beef becomes less flavorful and sweet when it cools, so it’s best enjoyed warm.
Final Product Requirements
