John If you would like to have steak without the standard gravy, Pepper or Diane type sauces, try this Vietnamese Caramel Beef recipe for a wonderful variation.
The fish sauce, lime juice and brown sugar all combine beautifully to create a slightly sweet and sticky sauce to complement the steak. Served with both rice and lettuce and you have a great easy to make meal.
All cooked in a wok make it super easy to make and little cleanup afterwards.
You can just serve this meal with rice and it is a great tasting meal with the rice soaking up the caramel sauce. However we also serve with lettuce to provide a cup to eat your meal out of. It’s a little messier but a nice variation.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 tbsp Peanut Oil
- 600 g Beef Fillet use prime beef such as scotch fillet, cut into bite size pieces
- 3 cloves Garlic crushed
- 1 tbsp Ground Ginger
- 1 Red Onion sliced
- 1/2 cup Brown Sugar firmly packed
- 1/4 cup water
- 2 tbsp Fish Sauce
- 1 tbsp Lime Juice
- 1 Long Red Chilli thinly sliced
- 1/4 cup Coriander
- Jasmine Rice to serve
- Lettuce Leaves to serve, use butter lettuce leaves or cos lettuce
Ingredients
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Instructions
- Heat oil in wok over high heat.
- Add beef and cook until browned, while stirring regularly. About 6-7 minutes
- Add garlic, ginger and onion and cook for 1 minute until fragrant. Transfer to a bowl and set aside.
- Reduce heat to low and add sugar and water to the wok and stir until the sugar dissolves.
- Increase heat to medium and cook until mixture thickens. About 4-5 minutes.
- Add fish sauce and lime juice to wok and cook a further 2 minutes.
- Return beef mixture to the wok and cook for 2 minutes or until heated through.
- Sprinkle with chilli and coriander and serve with rice and lettuce
