Vietnamese Beef Marinade (Thit Bò Uop)

Submitted by Jeff Cheffro White

"Asian's rarely ever reveal secrets, especially when it comes to food or recipes. This recipe was verbally given to me by a Vietnamese girl, fabulous cook and great friend of mine. It's a very large (restaurant scale) recipe. So unless you plan on cooking for an army, reduce it to 2 cups total.(use the converter). If you want to have true Asian flavor in your beef ribs, stir-fry, steak or any other asian beef dish...this is your recipe."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 50

ingredients

• 2 medium yellow onions
• 2 large gingerroot (skin on)
• 3 tablespoons granulated garlic
• 3 tablespoons white pepper
• 1 pear (peeled and cored)
• 6 1⁄2 quarts soy sauce
• 8 lbs light brown sugar
• 8 cups white sugar
• 1 cup sesame oil
• 1 cup cooking oil
• 3 cups chopped green onions

directions

1. 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. 2. Add the garlic and white pepper, mix well.
3. 3. Add the soy sauce, ensuring all utensils are dry. Tap water will turn this marinade sour and ruin it.
4. 4. Add both brown and white sugar, cook until granuals are disolved.
5. 5. Add green onion and cool to room temperature.
6. 6. Store for up to a week or marinate beef for up to 24-hrs.
7. 7. Discard used marinade.
8. 8. 1 cup will marinate up to 10 steaks.

Reviews

[LucyS-D]

This marinade has tons of flavor without too much heat. I've seen many similar recipes, but with much more pepper. This is a nice improvement without sacrificing flavor. Made for PAC.