How to make delicious, tender, and sweet steamed beef with lemongrass and beer

Prepare the Ingredients

The veal you buy should not be washed with cold water but instead soaked in diluted salt water for about 5 – 7 minutes. After that, use a clean cloth to dry off the water.

Chervil and mint should be washed clean with water and then cut into bite-sized pieces.

Green bananas should have their outer green skin removed and placed in a bowl with a little lime juice so that they don’t turn black.

Cut the green bananas into slices, then cut them into thin strips. After cutting, continue to soak them in diluted lime juice for about 5 – 10 minutes to keep the bananas looking white and beautiful.

Wash the cucumber clean, then cut it in half horizontally, slicing it thinly. After that, cut it again into strips that are easy to eat.

Lemongrass should be cut into pieces, smashed, and then cut into small rings.

Take half of the ginger and slice it, then smash it and chop it finely. Since the ginger is used for boiling the veal, you don’t need to peel the skin. The other half should be peeled and finely minced to use as a dipping sauce.

Proceed to steam the beef

You prepare a pot of water with enough water to submerge half of the beef piece.

Place it on the stove, add crushed lemongrass and ginger into the pot. Add 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, and 1/4 teaspoon of monosodium glutamate, then bring to a boil.

When the water starts to boil, add the beef into the pot, and add 1 teaspoon of fermented soy sauce to enhance the flavor of the beef. Continue to boil for about 10 – 15 minutes until the beef is tender.

Slice the beef and garnish

To cut the beef nicely, you need a very sharp knife. When cutting the beef, one hand should press down firmly on the beef on the cutting board, while the other hand holds the knife to cut the meat.

For the hand holding the knife, move the knife back and forth to slice the meat gradually. Do not press the knife down hard while cutting; if you press too hard, the meat will break and lose its flavor.

Arrange the accompanying vegetables, green bananas, and cucumbers on a separate plate.

Place the thinly sliced beef on a plate, ideally in the center, then sprinkle toasted sesame seeds on top and add a few sliced lemongrass rings to finish.

Making the dipping sauce

Add a little minced ginger into a small bowl. Then, add 3 tablespoons of fermented soybean paste to the bowl.

Add 2 teaspoons of sugar, 1/3 teaspoon of monosodium glutamate, and then use a spoon to mix everything well. You can adjust the amounts of the ingredients to suit your taste.

Final product

The veal is tender and has a wonderfully fragrant aroma of lemongrass and ginger. The dish is served with fresh vegetables and a flavorful dipping sauce, sure to leave you enchanted.

Prepare the ingredients

The beef you buy should be soaked in a little salted water for about 3 – 5 minutes. Then use a clean cloth to dry it and let it drain.

Slice the beef into pieces horizontally, making sure not to cut it too thin or too thick. If it’s too thick, the steamed beef will be very chewy, while if it’s too thin, it will become too soft when steamed and won’t taste good.

Peel the onion and slice it horizontally. Then use your hands to separate each ring of the onion and place them on a small plate.

Wash the lemongrass and cut it into thin slices. Mix the tapioca starch with 1 tablespoon of water, then stir well until it dissolves. Peel the ginger and finely chop it.

Wash the green onions and cut off the green tops. Slice the chili in half lengthwise, remove the seeds, and cut it into small strips.

Marinate the beef with 1 teaspoon of seasoning, 1/2 teaspoon of pepper, the tapioca starch mixed with water, and the sliced lemongrass.

Then add 2 teaspoons of cooking oil, and use chopsticks to mix well, letting the beef marinate for about 5 – 7 minutes for the flavors to soak in.

Steaming the beef

We will steam the beef in a non-stick pan (you can also use a small pot). First, place the sliced onion at the bottom of the pan, then put the beef on top of the onion.

Put chopped green onions and sliced chili on top of the beef. Finally, add 1/2 can of beer, cover, and bring to a boil for about 3 – 5 minutes until the beef is cooked, then turn off the heat.

Making the dipping sauce

In a small bowl, add 1 teaspoon of sugar, 1/4 teaspoon of monosodium glutamate, minced ginger, 2 tablespoons of chili sauce, 2 tablespoons of soy sauce, and 1 teaspoon of vinegar.

Use a spoon to mix everything well until it dissolves. You can adjust the ratio of the ingredients to suit your taste.

Final product

The beef is tender and retains its natural sweetness. The distinctive aroma of the dish is from the beer combined with the unique dipping sauce recipe. This dish will be a great choice for the family on weekends.