Vietnamese Steak
6 servings
20 minutes
Vietnamese steak is a true symphony of Southeast Asian flavors. Its history roots in Vietnam's street food, where meat is infused with rich umami notes of Maggi sauce and fragrant garlic. The marinade makes the steak surprisingly tender and juicy, while pan-searing seals in all the aromas. Paired with rice that absorbs the meat's juices, this steak becomes a cozy and nutritious dish. The balance of spices, oil, and textures makes it perfect for both everyday dinners and special occasions. Cross-cut pieces create a magnificent combination of tenderness inside and a crispy crust outside. The meat's tenderness, rich aroma, and slight spiciness of pepper reveal the true magic of Vietnamese cuisine.
1
Mix Maggi sauce, oil, pepper, and finely chopped garlic in a wide shallow plate. Place the steaks in the marinade and rub them. Cover and let marinate for 30 minutes at room temperature.
- Maggi Würze Sauce: 150 g
- Canola oil: 6 tablespoons
- Ground black pepper: to taste
- Garlic: 12 cloves
- Sirloin steak: 2 pieces
2
Remove the steaks from the marinade and take out the garlic pieces. Heat a pan over medium heat and fry the pieces for 3-4 minutes on one side, then flip and fry for 2-3 minutes on the other side.
3
Place the cooked steaks on a cutting board and cover with foil. Boil the rice. Then slice the steaks thinly against the grain and serve with rice and the pan juices.
- Rice: to taste
4
You can also put the rice in the pan and mix it with the juice left from the meat. The finished dish can be drizzled with Maggi sauce.
- Rice: to taste
- Maggi Würze Sauce: 150 g