Saigon Beef
Ingredients
- For chile garlic sauce ⓘ
- 2 tablespoons finely chopped peeled fresh ginger
- 2 cloves garlic, minced ⓘ
- 1/2 teaspoon dried hot red pepper flakes ⓘ
- 1/2 cup rice vinegar (not seasoned) ⓘ
- 1 tablespoon sesame oil ⓘ
- 1 tablespoon sriracha sauce or 1 tablespoon other asian hot chili sauce
- 2 tablespoons mirin (Japanese sweet rice wine) ⓘ
- 1/4 cup sugar ⓘ
- For beef
- 1 lb sirloin steaks or 1 lb flank steak, 3/4 to 1 inch thick,trimmed and cut into 1/2 inch cubes ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- 2 tablespoons sesame oil ⓘ
- 2 tablespoons finely chopped shallots ⓘ
- 1 tablespoon sriracha sauce or 1 tablespoon other asian hot chili sauce ⓘ
- 1/2 fresh habanero pepper, seeded and minced (about 1 teaspoon) ⓘ
- 1/2 cup mirin (Japanese sweet rice wine) ⓘ
- 1/3 cup well-stirred canned unsweetened coconut milk
- For condiments ⓘ
- 2 limes, cut into wedges ⓘ
- 1 head boston lettuce, leaves separated ⓘ
Instructions
- Make chile garlic sauce: Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, Sriracha sauce, and mirin in a 1-quart heavy saucepan and boil over moderate heat 5 minutes.
- Stir in sugar and simmer until thickened and reduced to about 1/3 cup, about 5 minutes.
- Cool to room temperature.
- Make beef while sauce is cooling: Pat steak dry and sprinkle with salt and pepper.
- Heat sesame oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then saute steak, stirring occasionally, until browned on outside but still pink inside, about 3 minutes.
- Stir in shallot, Sriracha sauce, habanero, and mirin and simmer, uncovered, stirring occasionally, until beef is tender, about 20 minutes.
- Stir in coconut milk and simmer, uncovered, until sauce is slightly thickened, about 3 minutes.
- To serve: Put beef, chile garlic sauce, lime wedges (for squeezing), and remaining condiments each in a separate bowl.
- Spoon beef into lettuce leaves and top with condiments and sauce, then wrap up.
Nutrition & Diet Analysis (per serving)
1220
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).