This chilled, summery recipe courtsey of Edible Chef Skylar Bush was served at the Taste of Music City june 1 2019. It uses beef from Tn Grass Fed Farm and local in-season bok choy from Doe Run Farms.
Ingredients
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 2 tablespoons cider vinegar
- 1 red Thai chile pepper, thinly sliced
- 1 green onion
- 1/2 cup hot water
- 1 pound bok choy
- 8 tablespoons soy sauce
- 6 tablespoons brown sugar
- 4 tablespoons rice wine (miring)
- 2 tablespoons rice wine vinegar
- 1/2 sweet onion, minced
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- ground black pepper
- 2 pounds beef brisket or ribeye, thinly sliced
- 1 onion, thinly sliced
- 2 carrots, shredded
- 2 bell peppers, thinly sliced
Instructions
1. To prepare the Nuoc Cham, mash the minced garlic into the sugar and add all ingredients except water, mix well. Add hot water (which will melt the sugar) and stir. Refrigerate (keeps for up to 2 weeks).
2. To prepare the Bok Choy slice the root end about an 1/8 inch from the base so that all of the leaves separate. Rinse well. Submerge in boiling water. Cook for 1 minute until vibrant hues of green are visible. Drain and cool. Cut into 1/4 inch slices. Chill. To serve toss with Nuoc Cham and serve with Beef.
3. To prepare Beef Marinade:Blend all ingredients together. Let sit in refrigerator for 1 hour. Can keep extra marinade for up to two weeks sealed.
4. To prepare Beef: Pour marinade over the remaining ingredients. Let sit for 1 hour up to 1 day. Get a pan scorching hot, cast iron preferable, with a little canola oil. Add marinated beef to pan, turn heat to medium and cook for about 4 or 5 minutes or until the sauce starts to caramelize. Serve with Bok Choy.
Also delicious served over rice with various pickled veggies and or kimchi. Garnish with green onion. For a fun twist put into tacos or make bulgogi sandwiches or omelets or even pizza !!
