Vietnamese Beef Marinade (Thit Bò Uop)

Recipe by Kobe Roux
READY IN: 35mins
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Puree the chopped yellow onion, ginger root and pear in a robot coupe or food processor. Over medium heat, add cooking oil and bring to temperature Add the onion, ginger and pear. Cook until slightly brown.
  • 2. Add the garlic and white pepper, mix well.
  • 3. Add the soy sauce, ensuring all utensils are dry. Tap water will turn this marinade sour and ruin it.
  • 4. Add both brown and white sugar, cook until granuals are disolved.
  • 5. Add green onion and cool to room temperature.
  • 6. Store for up to a week or marinate beef for up to 24-hrs.
  • 7. Discard used marinade.
  • 8. 1 cup will marinate up to 10 steaks.
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