Ingredients for Vietnamese Beef Marinade
- Yellow Onions
- Gingerroot
- Granulated Garlic
- 1 teaspoon white pepper
- 1 large ripe pear, cored and chopped
- 1 cup soy sauce (low sodium preferred)
- Light Brown Sugar
- 1/4 cup granulated white sugar
- Sesame Oil
- 1/4 cup cooking oil (vegetable or canola)
- Green Onions
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How to Make Vietnamese Beef Marinade
- Finely chop 1 large yellow onion, 1 large knob of ginger (about 4 inches), and 1 large ripe pear.
- Puree the chopped onion, ginger, and pear using a food processor or blender until smooth.
- Heat 1/4 cup cooking oil (vegetable or canola) in a medium saucepan over medium heat.
- Add the onion-ginger-pear puree and cook, stirring occasionally, until lightly browned (about 5-7 minutes).
- Add 4 cloves minced garlic and 1 teaspoon white pepper. Mix well.
- Add 1 cup soy sauce (low sodium preferred). Ensure all utensils are completely dry to prevent the marinade from souring.
- Add 1/2 cup packed light brown sugar and 1/4 cup granulated white sugar. Cook, stirring constantly, until the sugar dissolves completely.
- Stir in 1/4 cup chopped green onions.
- Remove from heat and let the marinade cool completely to room temperature.
- Store in an airtight container in the refrigerator for up to 1 week. Marinate beef for at least 2 hours, or up to 24 hours.
- Discard any leftover marinade after use. Do not reuse.
- 1 cup of marinade is sufficient for up to 10 steaks.
Nutrition Information (Approximate per serving)
Sodium
352 g
Sugar
422g
Fat
6g
Carbs
37g
