VIETNAMESE MARINATED BEEF OR CHICKEN
 
Prep time
Cook time
Total time
 
The delicious and versatile Vietnamese marinade can be used on either beef or chicken. Serve it over Jasmine Rice with a Vietnamese Salad on the side. It's a refreshing dinner perfect for a warm summer BBQ.
Author:
Recipe type: Main Dish
Cuisine: Vietnamese
Serves: 6
Ingredients
  • ¼ Cup Grated Fresh Ginger
  • ½ Cup Fish Sauce
  • ½ Cup Light Brown Sugar
  • ¼ Cup Sambal Oelek Chili Paste
  • ¼ Cup Canola Oil
  • ¼ Cup Rice Wine Vinegar
  • 2 Cloves Minced Fresh Garlic
  • 3 Pounds Flap Steak or Boneless/Skinless Chicken Thighs
  • ⅓ Cup Chopped Roasted Peanuts (For Garnish)
  • Fresh Mint Leaves (For Garnish)
  • 1 Fresh Lime, Sliced into Wedges (For Garnish)
  • Jasmine Rice, Cooked
Instructions
  1. Place first 7 ingredients in a small mixing bowl and whisk to combine.
  2. Place meat in a large flat dish which will allow as much surface space as possible for the marinade to encounter the meat.
  3. Pour marinade over the chicken or meat.
  4. Cover tightly with plastic and refrigerate for 1 hour or up to 24 hours.
  5. To cook, place the meat over a very hot grill and cook to desired doneness.
  6. Flap meat benefits from being cooked on high heat and is at its best when cooked not much past medium-rare.
  7. Place marinade that remains in the dish in a microwave-safe container, cover loosely and cook on high for 2 minutes.
  8. Once the meat is cooked cut it thinly across the grain, place the meat on a serving platter and pour the cooked marinade on top.
  9. Garnish with chopped peanuts, lime wedges and mint leaves.
  10. Serve with Jasmine Rice (also garnished with chopped peanuts) and Vietnamese Herb Salad.
Recipe by After Orange County at http://afterorangecounty.com/2018/08/03/recipes-for-a-delicious-vietnamese-dinner-on-the-dock/