Ingredients with Measurements:
- 1 pound beef tenderloin, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 egg
- 1 cup milk
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, sugar, honey, vegetable oil, minced garlic, minced ginger, black pepper, and salt. Add the beef slices and marinate for at least 30 minutes.
2. In another mixing bowl, combine flour, cornstarch, baking powder, salt, and sugar. Add the egg, milk, and vegetable oil. Whisk until smooth.
3. Heat a non-stick skillet over medium heat. Dip the marinated beef slices into the batter and place them onto the skillet. Cook for 2-3 minutes on each side until golden brown.
4. Serve the beef pancakes with lettuce leaves, mint leaves, cilantro, pickled carrots, pickled daikon, and rice paper wrappers.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 16g
- Carbohydrates: 56g
- Protein: 35g
Substitutions for ingredients:
- Beef tenderloin: sirloin, flank steak, or ribeye
- Soy sauce: tamari or coconut aminos
- Sugar: honey or maple syrup
- Flour: rice flour or potato starch
- Milk: almond milk or coconut milk
Variations:
- Add sliced onions and bell peppers to the beef marinade for extra flavor.
- Use chicken or pork instead of beef.
- Serve with hoisin sauce or peanut sauce for dipping.
Tips and tricks:
- Thinly slice the beef against the grain for tender meat.
- Make sure the skillet is hot before adding the beef pancakes to prevent sticking.
- Use tongs to flip the beef pancakes to avoid breaking them.
Storage instructions:
- Store leftover beef pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef pancakes in the microwave or oven until heated through.
Presentation ideas:
- Arrange the beef pancakes on a platter and garnish with fresh herbs and pickled vegetables.
Garnishes:
- Lettuce leaves
- Mint leaves
- Cilantro
- Pickled carrots
- Pickled daikon
Pairings:
- Jasmine rice
- Steamed vegetables
- Vietnamese iced coffee
Suggested side dishes:
- Spring rolls
- Vietnamese noodle salad
- Stir-fried vegetables
Troubleshooting advice:
- If the beef pancakes are not crispy, increase the heat of the skillet.
- If the batter is too thick, add more milk to thin it out.
Food safety advice:
- Marinate the beef in the refrigerator to prevent bacterial growth.
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bò 7 Món is a Vietnamese beef seven-course meal that includes different cuts of beef prepared in various ways.
Flavor profiles:
- Sweet and savory beef with a crispy pancake exterior.
Serving suggestions:
- Serve the beef pancakes as a main dish or as an appetizer.
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Region: Vietnamese