What you will need:
  • 1½ lbs boneless lean beef shoulder
  • 1 tsp ground Sze Chuan peppercorns
  • 2-inch slice ginger (finely minced or use garlic press)
  • 5 cloves garlic (finely minced or use garlic press)
  • 2-3 red chili (seeded if you like and finely chopped)
  • 1 large bunch of Vietnamese Coriander (rau ram) (you can substitute with ½ coriander leaves and mint leaves if you can't find rau ram) - roughly chopped
  • ½ cup of water
  • ½ Tbsp of fish sauce or more to taste
  • 1 Tbsp of grape seeds oil or peanut oil
  • Salt to taste
  • Small bunch of coriander leaves (roughly chopped)
  1. Cut the beef into small cubes, around 1-inch. Prepare your steamer by bringing the water to a boil. Place the beef cubes in a large bowl (enough to hold all the beef ). Add in ½ cup water. Let it steam for about 1½ to 2 hours or until the beef is tender. Remove the beef from the liquid. You can keep the liquid for other use
  2. Preheat a large skillet with oil. Add in the steamed beef and let them brown all over. Set aside. When cool enough to handle, working in small batches, use a knife or if you have a cleaver, chop the meat up. This shouldn't be difficult since the beef is already soft and tender. Add in the garlic, ginger, chili, fish sauce, and Sze Chuan peppercorns and mix everything. Have a taste and season with some salt or fish sauce to your liking. Lastly add in the Vietnamese coriander and toss to mix again and garnish with coriander leaves for final touch
  1. Serve with some lettuce as a wrap if you prefer or serve with some rice as part of multi-course meal
Recipe by What To Cook Today at