Description
This Caramelised Vietnamese Shredded Beef recipe transforms leftover cooked brisket or beef into a flavorful, caramelized dish infused with traditional Vietnamese flavors like lemongrass, fish sauce, and lime. Perfectly suited to serve over rice or noodles, this quick and easy skillet recipe delivers a delicious balance of sweet, savory, and tangy notes with fresh garnishes for added texture and taste.
Ingredients
Scale
Beef and Marinade
- 500g / 1lb (3 cups) leftover cooked brisket or other beef, shredded or chopped
- 2 garlic cloves, minced
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce (light or all purpose)
- 2.5 tbsp packed brown sugar
- 1 tbsp lemongrass paste
For Cooking
- 1 – 2 tbsp oil, for cooking
- 1 tbsp vegetable oil
To Serve
- Rice or noodles
- Lime wedges or Nuoc Cham (Vietnamese dipping sauce)
- Fresh coriander/cilantro leaves and/or finely sliced green onions
- Finely sliced red chilli
- Sliced cucumber
- Crushed peanuts
Instructions
- Prepare the marinade: In a bowl, combine the minced garlic, lime juice, fish sauce, soy sauce, brown sugar, and lemongrass paste to form a flavorful marinade.
- Marinate the beef: Add the shredded or chopped leftover beef to the marinade and mix well to ensure all pieces are coated. Set aside for 5 minutes to absorb the flavors.
- Heat the skillet: Place a large skillet over high heat and add 1 to 2 tablespoons of oil, heating until shimmering and hot.
- Cook half the beef: Add about half of the marinated beef to the skillet, spreading it out evenly in a single layer. Leave it undisturbed for about 1 minute to caramelize and develop a golden crust.
- Flip and briefly cook other side: Flip the beef pieces and cook the other side briefly, about 30 seconds, just to heat through and get a touch of golden color. Remove from the skillet and set aside.
- Repeat cooking with remaining beef: Repeat the cooking process with the remaining beef in the skillet, allowing it to caramelize properly.
- Serve: Serve the caramelized shredded beef over steamed rice or noodles. Garnish generously with fresh coriander/cilantro, sliced green onions, finely sliced red chili, cucumber slices, and crushed peanuts. Add lime wedges or Nuoc Cham on the side for extra tang and flavor.
Notes
- Use leftover cooked brisket or any cooked beef you have; shredding or chopping helps the marinade penetrate better.
- Lemongrass paste adds authentic Vietnamese flavor but can be substituted with finely minced fresh lemongrass if unavailable.
- Nuoc Cham is a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, and chili; it adds an optional extra tangy and spicy element.
- Beef caramelizes quickly; avoid stirring too much to get a good golden crust.
- This recipe is great for using leftover beef, turning it into a new, flavorful dish within minutes.
