I absolutely love making Vietnamese-style beef for dinner, it’s just so incredibly delicious, seriously mouth-watering. This dish is bursting with flavor, and what’s even better is how simple it is to put together.

Whenever I make this beef, I usually serve it over a bed of fragrant jasmine rice, but it’s also fantastic wrapped in crisp lettuce leaves for a refreshing twist.

On those evenings when I’m craving a tasty dinner but don’t have the time for anything complicated, this recipe is on my go-to list.

You might be wondering if this recipe is similar to Bo Luc Lac, or Shaking Beef. While the ingredients share some similarities, there are a few differences. This Vietnamese-style beef is a quicker recipe that skips the marinade step, but the flavors are still reminiscent, though slightly less sweet.

Why I Love This Recipe

• I love how easy and fast it is: On hectic evenings, this recipe saves me by providing a yummy meal without the hassle of spending so much time in the kitchen.
• I appreciate its versatility. Whether I’m in the mood for a comforting rice bowl or a light lettuce wrap, this recipe adapts effortlessly to my cravings, always leaving me satisfied.
• The combination of garlic, pepper, and lime in this dish never fails my taste buds.

We all need quick, weeknight dinner options, whether its spicy wontons, easy Dan Dan noodles, sweet and sour pork or a simple shrimp stir fry – all can be on the table in less than thirty minutes.

Ingredients

• Soy sauce: I include it for its rich, savory flavor that brings depth to the dish.
• Brown sugar: It’s essential for balancing the flavors with its subtle sweetness.
• Fish sauce: I add this for its unique umami taste, enhancing the overall flavor.
• Peanut oil: This is my choice for cooking the beef, but another high-temp neutral oil would work too.
• Kosher salt and black pepper: Flavor enhancers.
• Salted peanuts: They offer a crunchy texture and extra flavor that I can’t resist.
• Lime juice: Brightens up the dish and adds a tangy twist.
• Garlic: I love how it infuses the beef with its aromatic goodness.
• Beef tenderloin: It’s my go-to for tender and succulent bites, making the dish irresistible.
• Yellow onion: Adding sweetness and depth, it’s a must.
• Scallions: These fresh greens finish off the dish with a burst of flavor.

How to Make This Recipe

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step one: In a small bowl I combine the soy sauce, lime juice, sugar and fish sauce and stir until the sugar dissolves. In another small bowl, I stir together the garlic, part of the oil, and black pepper.
• Step Two: I season the beef with salt and pepper. In a 12″ nonstick skillet, I heat more oil over medium-high heat until it’s shimmering hot, swirling it to coat the skillet. I add half of the beef in a single layer and cook it, without stirring, until it’s well browned, about 1 to 2 minutes. Using tongs, I turn the pieces over and brown them on the other side, about 1 to 2 minutes more and transfer it to a medium bowl. I add more oil to the skillet and repeat with the remaining beef, adding it to the bowl, with the first batch when done.
• Step Three: I place the remaining oil in the skillet and heat it up until it’s shimmering hot. Then, I add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. I add the garlic, mixture and cook stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.
• Step Four: I serve this Vietnamese style beef garnished with chopped peanuts and scallions!

Substitutions or Variations

• I sometimes skip the peanuts if I’m not in the mood for them.
• I like experimenting with different additions like water chestnuts, edamame, baby corn, sugar snap peas, or snow peas.
• When I want a lower-carb option, I switch it up by serving over a bed of watercress instead of rice.

Using A Different Cut of Beef for This Recipe

I’ve occasionally experimented with using other tender cuts of beef, like sirloin, in this recipe, but I always find myself coming back to beef tenderloin. There’s a reason it’s called tenderloin, it’s one of the most tender cuts, thanks to being a muscle that doesn’t get much work in the animal. While sirloin, being adjacent to the tenderloin, can work, you’ll want to be cautious not to overcook it. It’s a balance between tenderness and making sure it doesn’t become tough.

It’s worth mentioning that beef tenderloin is not filet mignon (sort of). While filet mignon comes from the beef tenderloin, the tenderloin itself is not just filet mignon. Instead, it encompasses the filet mignon along with other portions of the muscle. So, while you might opt for another cut like sirloin for convenience, the tenderness and of beef tenderloin make it my preferred choice for this dish.

Recipe Tips

• Since this recipe comes together quickly, I make sure to have all my ingredients prepped and ready to go before I start cooking. This includes slicing the onions, mincing the garlic, and measuring out sauces.
• To achieve that perfect sear and maintain the tenderness of the beef, I cook it quickly over high heat. This helps to lock in the juices and prevents the beef from becoming tough.

Leftovers and Reheating

• When it comes to storing leftovers of this dish, I usually transfer them to an airtight container and pop them in the refrigerator. I find that they keep well for a few days this way, and it’s super convenient for grabbing a quick and delicious meal throughout the week.
• When reheating, I prefer to do it gently on the stovetop or in the microwave, adding a splash of water or extra sauce to keep the beef moist and flavorful. Plus, it only takes a few minutes to warm up, and it tastes just as amazing as it did freshly cooked.
• One thing I’ve learned is to store the beef separately from any rice or lettuce leaves if possible. That way, everything stays fresh and doesn’t get soggy. Then, when I’m ready to enjoy it again, I simply combine everything together for a satisfying meal with minimal effort.

MORE TAKEOUT RECIPES TO MAKE AT HOME

• Kung Pao Chicken
• Mongolian Beef Noodles
• Chicken and Snow Peas

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Vietnamese-Style Beef

Vietnamese-Style Beef  - an easy and absolutely delicious weeknight meal you need to feed your family! All the flavors, both sweet and savory, of garlic, pepper and lime come shining through.

Course Main Course

Cuisine Vietnamese

Keyword Vietnamese-Style Beef

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 412kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• skillet

Ingredients

• 2 tbsps low-sodium soy sauce
• 2 tbsps fresh lime juice
• 1-1/2 tbsps light brown sugar
• 1 tbsp fish sauce
• 5 cloves garlic, minced
• 4-1/2 tbsps peanut oil or other neutral oil, divided
• 1-1/2 tsps. finely ground black pepper more for seasoning beef
• kosher salt
• 1-3/4 lbs beef tenderloin, cut into 3/4" pieces or sirloin steak
• 1 medium yellow onion, sliced into 1/4" thick wedges
• 3 tbsps chopped salted peanuts, toasted
• 2 scallions, both green and white parts, thinly sliced

Instructions

• In a small bowl, combine the soy sauce, lime juice, sugar and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons black pepper.
  2 tbsps low-sodium soy sauce, 2 tbsps fresh lime juice, 1-1/2 tbsps light brown sugar, 1 tbsp fish sauce, 5 cloves garlic, minced, 4-1/2 tbsps peanut oil , 1-1/2 tsps. finely ground black pepper
• Season the beef with salt and pepper. In a 12" nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.
  kosher salt , 1-3/4 lbs beef tenderloin, cut into 3/4" pieces
• Put the remaining 1-1/2 tablespoons oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.
  1 medium yellow onion, sliced into 1/4" thick wedges
• Serve sprinkled with peanuts and scallions.
  3 tbsps chopped salted peanuts, toasted, 2 scallions, both green and white parts, thinly sliced

Video

Notes

 

For optimal outcomes when making this Vietnamese-style beef dinner, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 255g | Calories: 412kcal | Carbohydrates: 12.7g | Protein: 27g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 6.5g | Cholesterol: 84mg | Sodium: 575mg | Potassium: 408mg | Fiber: 1g | Sugar: 2.4g | Vitamin A: 0.1IU | Vitamin C: 7.9mg | Calcium: 16mg | Iron: 10mg

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The post Vietnamese-Style Beef appeared first on Noble Pig.

There is nothing easier than making a loaf of garlic bread to go with a meal. It’s the perfect side to so many delicious things. It sops of the sauce of our pasta dishes and stands up of to a bowl of chili in a way you didn’t think possible.

However, sometimes we want a little bit more out of our garlic bread or maybe just something a little different or fancier to serve at a dinner party. I can highly recommend this Garlicky, Cheesy Parsley Bread to satisfy all those requirements.

What Kind of Parsley Should I Use

I chose to use Italian flat-leaf parsley with this bread vs. curly-leaf parsley. Italian flat-leaf parsley has a more robust flavor. I tend to use curly-leaf parsley for decoration only, I also think the curly-leaf variety is slightly bitter. The textures of each parsley really didn’t matter with this particular recipe, since the parsley is pureed in the end. Overall, you’ll be much happier with the slight edge of flavor the flat-leaf parsley brings to this dish.

One of the reasons I love making this bread is that I get to use up my leftover parsley. I am always buying these huge bunches of parsley, only to use a tablespoon of two in a recipe. I ended up throwing so much of it away until I started making this bread. I’m sure most of you can relate! It never feels good to be wasteful.

Is Parsley Good For Me

Yes it is! Ten sprigs of parsley are enough to reach the recommended daily intake of vitamin K. Parsley is also an excellent source of vitamin C, vitamin A, folate and iron. Parsley is also low in calories, making it great for a topping on calorie-dense bread.

This is the bread looks before going into the oven. Make sure to spread the parsley mixture in a thick layer. This will help it permeate the breads as it bakes.

What Kind Of Bread Should I Use

I chose a loaf of French bread for this recipe because I like the softness of the loaf when it comes to garlic bread. However, feel free to use any type of bread you have on hand. Just make sure it’s a one-pond loaf.

This post may contain affiliate links. Please read my disclosure policy here.

What Equipment Do I Need To Make This Bread

• a food processor to puree the parsley mixture
• a half baking sheet to bake the bread
• parchment liners

Sadly, there won’t be any leftovers.

If you love cheesy bread in all its variations, you’ll have to give my cheesy French bread spread a try. This Monterey ranch bread is also packed with flavor, but if you’re looking for something totally unique, this cheesy kimchi butter-ranch bread is amazing, as well as my olive cheese bread.

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Garlicky, Cheesy Parsley Bread

Use up your  leftover parsley with this deliciously, flavorful Garlicky, Cheesy Parsley Bread. It's the perfect side dish for a bowl of pasta. 

Course Side Dish

Cuisine American

Keyword Garlicky, Cheesy Parsley Bread

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 slices

Calories 223kcal

Author Cathy Pollak

Ingredients

• 1 cup packed parsley leaves
• 4 tbsps butter, softened
• 1/4 cup olive oil
• 2 oz shredded Parmesan cheese
• 2 garlic cloves
• 1/2 tsp coarsely ground black pepper
• 1/4 tsp kosher salt
• 1 lb French bread loaf, halved lengthwise

Instructions

• Preheat oven to 450 degrees F. Prepare a baking sheet lined with parchment paper.
• Add parsley, butter, olive oil, cheese, garlic, pepper and salt to the bowl of a food processor and process until smooth.
• Spread the parsley mixture over cut sides of bread in a thick layer. Place bread, cut sides up in the preheated oven for 15 minutes or until edges are golden brown.
• Slice bread and serve warm.

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 27.7g | Fat: 10.5g | Saturated Fat: 3.7g | Cholesterol: 13.3mg | Sodium: 381.2mg | Potassium: 34.1mg | Fiber: 0.2g | Sugar: 1.2g | Vitamin A: 620IU | Vitamin C: 9.2mg | Calcium: 57mg | Iron: 2.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Garlicky, Cheesy Parsley Bread appeared first on Noble Pig.

Flank Steak Tacos

Hey taco fans, it doesn’t get much better than delicious flank steak, grilled to perfection on a Traeger Grill (but you don’t have to use one). In fact, the smoked kissed meat is so tender and delicious, all you need is a simple chimichurri sauce to round out the meal.

Flank steak is one of my absolute favorite cuts of beef. When prepared properly it is honestly one of the best meals you’ll ever have. The chimichurri sauce is classically made with parsley and red wine vinegar, however, I thought I’d change that too with some bright, zesty ingredients. I promise you are going to love it. Warming up your tortillas is also a must, adding another layer of flavor to this meal.

Why I Love This Recipe

• It’s absolutely delicious! The chimichurri on flank steak is a great pairing.
• I love the taste of flank steak in tacos.
• So easy to prepare.

Grilling

I made my flank steak on the Traeger.

A temperature probe will let you know when your meat has reached the level of doneness you’re trying to achieve. Once your meat is on the grill, you can attend to the other parts of your meal. It’s that easy.

Favorite Ingredient

I love chimichurri. If you’re not familiar with this beloved Argentinian condiment, it’s time you gave it a try. It’s traditionally made with parsley as previously mentioned. So if you happen to have an aversion to cilantro, by all means substitute parsley in this recipe.

Red wine vinegar is often used to bring acidity to traditional chimichurri, however, I prefer using a pungent white wine vinegar, fresh lemon juice and zest for a pop of flavor. Adding loads of minced garlic make this the best chimichurri you will ever taste. I seriously mean that. You will not be able to stop smothering this on top of your flank steak.

The Best

How delicious does this look?

And you can see the smoke ring on the meat too. So much flavor right here and another reason cooking on a Traeger grill is so special.

Prep Your Tortillas

You can easily char your tortillas over a gas flame on the stove, in a heated pan or throw them right on the grill before your meat is finished. They are a really nice addition to this meal.

I can’t get enough of these pictures. I just want to eat this meal again and again.

More Flank Steak Recipes

• Filipino-Style Grilled Flank Steak
• Quick-Marinated Flank Steak

Have you joined our private Facebook group yet? I want to see you there!

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Flank Steak Tacos with Garlicky Cilantro Chimichurri

Make the best street food at home with these Flank Steak Tacos with Garlicky Cilantro Chimichurri. These tacos are essentially going to be your go-to summer, grilling meal.

Course Main Course

Cuisine American

Keyword Flank Steak Tacos with Garlicky Cilantro Chimichurri

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Marinade 1 day day

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Author Cathy Pollak

Ingredients

Marinade:

• 1/4 cup Dijon mustard
• 1/4 cup fresh lime juice
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 2-1/2 lbs flank steak

Chimichurri:

• 2 cups minced cilantro (or parsley)
• 2-1/2 tbsps minced garlic (one in the jar works great)
• 2 tbsp minced fresh oregano
• 1/4 cup white wine vinegar
• zest of one lemon
• 1/4 cup fresh lemon juice
• 2 teaspoons red pepper flakes
• 3/4 tsp kosher salt
• 1/2 cup extra virgin olive oil
• 16 taco sized flour tortillas, warmed

Instructions

• Add all marinade ingredients to a large Ziploc bag and let meat sit overnight in the refrigerator. Remove meat from refrigerator and bag 30 minutes prior to cooking.
• In a medium bowl combine cilantro, garlic, oregano, white wine vinegar, lemon zest and juice, red pepper flakes and kosher salt. Whisk in olive oil. 
• When ready to cook the meat, start your Traeger grill on smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 450 degrees F (high) and preheat, lid closed, for 10 to 15 minutes. 
• Lift the flank steak from the marinade (discard the marinade) and place on the grill grate. Grill with lid closed for 10-12 minutes on each side. However, grilling time will dependent on the thickness and starting temperature of your steak, so it can vary by a lot ~ longer or shorter. Feel free to use the temperature probe and grill to medium-rare.
• Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal across the grain. Serve immediately with warm tortillas and chimichurri sauce.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Flank Steak Tacos with Garlicky Cilantro Chimichurri appeared first on Noble Pig.

After a month-and-a-half of making summertime snacks for gaggles of kids, I was running short on ideas. I find it SUPER interesting as a parent that my kids are willing to branch out when it comes to tastes while their friends are around. Those friends are also always willing to try anything I make. I’m pretty sure my own boys are the same way when they visit someone else’s home. Why is that? They are so much braver under the watchful eye of their friends.

It’s a typical afternoon when the calls from our downstairs game room begin. As usual, a snack to feed a bunch of hungry mouths is requested. “Mom please. we’re starving!!!”

I wanted to serve a more kid-friendly, easy to eat taco (a.k.a. ~ not so messy) that was ready to go when it arrived downstairs. Using the snack sticks not only saved me time, but worked well in helping to mimic the whole “soft taco” idea.

A fresh tasting dipping sauce with a little smokey taste also helped elevate this snack from plain to phenomenal. The kids went crazy for it.

To get the tortillas to roll without cracking, I had to fry them for about 30 seconds each. Placing them close together on the baking sheet ensured they would stay closed during the cheese melting process in the oven.

How many could you eat?

The post Smokey Soft Taco Roll-Ups with Avocado-Garlic Dipping Sauce appeared first on Noble Pig.