French-Colonial-Steak-Bip-Tech-Kieu-Phap-Thuoc-Dia

This French Colonial Steak, known locally as Bip, is a delicious fusion dish that highlights the rich culinary history of Vietnam. The entrecote steak is quickly seared to lock in juices, then simmered in a savory-sweet sauce featuring black vinegar, crushed garlic, and chili sauce. The result is a tender, flavorful main course with a pleasant kick of heat and a glossy finish. Perfect for weeknight dinners or when you want something satisfying for the whole family. It pairs wonderfully with steamed rice and fresh vegetables. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: French, Vietnamese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 123.5

Dietary: Gluten-free

Description

This French Colonial Steak, known locally as Bip, is a delicious fusion dish that highlights the rich culinary history of Vietnam. The entrecote steak is quickly seared to lock in juices, then simmered in a savory-sweet sauce featuring black vinegar, crushed garlic, and chili sauce. The result is a tender, flavorful main course with a pleasant kick of heat and a glossy finish. Perfect for weeknight dinners or when you want something satisfying for the whole family. It pairs wonderfully with steamed rice and fresh vegetables. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 tablespoon Chili sauce
2 cloves Garlic -- crushed
2 tablespoon Black vinegar
1 piece Entrecote steak
2 pounds Beef tenderloin or entrecote, sliced into bite-sized pieces

Directions

1
Pat the beef pieces dry with paper towels and season lightly with salt and pepper.
2
Heat a large wok or skillet over high heat until smoking hot. Add a high-smoke-point oil.
3
Sear the beef pieces in batches for 1-2 minutes per side until browned but not fully cooked. Remove and set aside.
4
Reduce heat to medium. Add the crushed garlic to the wok and stir-fry for 30 seconds until fragrant.
5
Return the beef to the wok. Add the black vinegar and chili sauce.
6
Toss everything together quickly for 1-2 minutes until the sauce coats the meat and reduces slightly.
7
Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 123.5kcal

% Daily Value *
Total Fat 7.0g11%
Saturated Fat 2.7g14%
Cholesterol 30.8mg11%
Sodium 200.2mg9%
Total Carbohydrate 3.6g2%
Dietary Fiber 2.5g10%
Sugars 0.6g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a high-quality black vinegar such as Chinkiang vinegar for the best flavor profile.

If you prefer less heat, reduce the amount of chili sauce or use a mild variety.

Ensure your wok is very hot before adding the beef to achieve a good sear and avoid steaming the meat.

This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.

Keywords: beef, bip, black vinegar, chili sauce, colonial, entrecote, french vietnamese, garlic, marinated steak, savory, steak, tech kieu phap, vietnamese, wok, fusion, dinner, quick meal, asian cuisine, meat, gluten free option

Read it online: https://www.chefs-mate.com/recipe/french-colonial-steak-bip-tech-kieu-phap-thuoc-dia/