Vietnamese Beef Stew is PERFECT for Rainy Days!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a gluten-free alternative; salt is a basic seasoning.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and is suitable for vegetarians.

carrots

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories, while potatoes are often cheaper.

Introduce the dish and mention the use of beef finger meat.

Remove membrane and fat from beef finger meat as desired.

Cut beef into 1.5 to 2 inch pieces.

Marinate beef with 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 teaspoon Chinese five spice powder.

Prepare lemongrass by removing the ends and bruising it with a mallet.

Bruise ginger pieces instead of slicing them.

Chop 3 large shallots and 3 large cloves of garlic.

Chop cilantro and green onion for garnish.

Let beef marinate for about half an hour.

Set Instant Pot to sauté mode on 'more' setting and add about 1 tablespoon vegetable oil.

Sear beef in batches for about 2 minutes per side until browned, without overcrowding the pot.

Remove seared beef and cancel sauté mode.

Add shallots and garlic to the pot, scraping up brown bits from the bottom.

Add a piece of cinnamon stick, 3 star anise, bruised ginger, and lemongrass to the pot and cook for 2-3 minutes.

Cut carrots into larger chunks to prevent them from turning mushy during cooking.

Add beef broth to deglaze the pot and combine with aromatics.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens