Our tested Roasted Beef Pancakes: light, generous, and balanced with ginger and star anise. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the rice noodles and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
The kind of Vietnamese plate you make on repeat. fish sauce and lime, a proper slow-cook, and a...
Vietnamese The kind of Vietnamese plate you make on repeat. fish sauce and lime, a proper roast, and a...
Vietnamese Our tested Slow-Cooked Black Bean Grain Bowl: bright, generous, and balanced with fish sauce...
Vietnamese This Vietnamese Traybake leans on caramel and pepper to do the heavy lifting. We braise the...