How to make fragrant steamed beef with perilla, rich in nutrients

Prepare the Beef

To eliminate the unpleasant odor of the beef after purchase, soak it in a diluted saltwater mixture for about 5 minutes, then rinse with clean water, drain, and cut into thin slices for easy eating.

Prepare the Ingredients

For the Vietnamese perilla, pick the leaves and place them in a bowl, then soak in diluted saltwater for about 2 minutes, then remove and rinse again with clean water and let drain.

After washing the chili peppers, take 4 and remove the stems, then slice them. For garlic and shallots, just peel, crush, and chop finely. Clean the lemongrass, and cut it into thin slices for easy eating.

For ginger, use a spoon to scrape off the skin, wash it thoroughly with water, and cut into strips.

Marinate the beef

Add to the bowl containing the beef 2 teaspoons of seasoning, 1/2 teaspoon of pepper, 1/2 tablespoon of sugar, all the minced shallots, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of chili paste.

Then, mix well so that the spices coat the beef evenly, and marinate for 30 minutes until the beef absorbs the seasoning.

Prepare the dipping sauce for the beef

Add 2 tablespoons of sugar and 2 tablespoons of fermented fish sauce to a bowl, then stir well until the sugar is completely dissolved. After that, add all the minced garlic and half of the sliced chili. Mix well, and the dipping sauce is ready.

Steamed Beef

Place a pot on the stove, add 100ml of water and a steaming rack into the pot. Next, evenly spread the sliced ginger, sliced chili, and sliced lemongrass on the steaming rack, then turn on the stove to medium heat and place the marinated beef on top of the ginger, lemongrass, and chili below.

Cover the lid and steam for about 3 minutes until the beef inside the pot is slightly rare.

Completion

After the beef is cooked to a slight rare, open the lid and add all the perilla leaves on top of the surface, then cover the lid again and steam for about 2 more minutes to cook the beef and perilla leaves, then open the lid and stir well to mix the ingredients together before turning off the stove.

Serve on a plate, slice an additional chili to place on top for decoration. Prepare a bowl of dipping sauce that you have just mixed to serve alongside, and you can invite everyone to enjoy the meal.

Finished Product

This steamed beef with Vietnamese balm leaves will have a fragrant aroma of lemongrass after steaming. When eaten, you will feel the warmth of ginger along with the soft and rich flavor of the beef. Especially, dipping it in a well-mixed fish sauce will make the dish incredibly flavorful and enticing.

Prepare the ingredients

Wash the beef tenderloin you bought, then slice it into thin pieces for easy eating.

1 bulb of shallot, 1 stalk of lemongrass, 1 chili sliced, and ginger cut into small strips.

Marinating the meat

Put the beef, shallot, lemongrass, chili, and ginger into a bowl, then season with 1 tablespoon of pepper, 1 tablespoon of seasoning powder, 1 tablespoon of oyster sauce, and 1 tablespoon of cooking oil, then mix well to marinate for 15 minutes.

Steaming the meat

Prepare a steamer pot by placing 1 can of beer in the bottom part of the pot, then lining the steamer with a layer of lemongrass and a layer of perilla leaves, and place the marinated beef on top. You should spread the beef evenly for it to cook easily. You should only steam the beef until just cooked to prevent it from becoming tough.

Dipping sauce

With this dish, you should serve it with fermented fish sauce, the ingredients for the sauce include 1/2 cup of fermented fish sauce, 1 tablespoon of minced pineapple, 1 tablespoon of minced chili, and 3 tablespoons of sugar. Mix all the ingredients well, and you can adjust the seasoning according to the taste of the diners.

Final product

The beef is steamed to a perfect tenderness with a fragrant aroma of lemongrass and perilla leaves. This dish should be served with vegetables and rice paper dipped in fermented fish sauce to truly capture the flavors of the dish.