Grilled Lemongrass Beef
This recipe for grilled lemongrass beef makes a perfect meal idea for lunch or dinner during the week!
Ingredients
- 1 1/2 lb (675 g) beef flap, cut into 4 steaks
- 2 onions, cut into 1/2-inch (1 cm) wedges
- 2 garlic cloves, chopped
- 1 lemongrass stalk, finely chopped
- 1 lime, zest finely grated
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) vegetable oil
- 1/2 lb (225 g) rice vermicelli
- 3 Lebanese cucumbers, thinly julienned
- 1/2 cup (15 g) cilantro leaves
- 1/4 cup (40 g) roasted peanuts, chopped
- 3/4 cup (180 ml) Vietnamese dipping sauce (nuoc-cham), for serving (see note)
Instructions
- In a large bowl, combine the meat with the onions, garlic, lemongrass, lime zest and fish sauce.
- Drain the meat and reserve the marinade. In a large non-stick skillet over medium-high heat, brown the meat in the oil for 3 minutes on each side for rare. Set aside on a plate.
- In the same skillet, heat the reserved marinade over medium-high heat until the onions are lightly caramelized, about 6 to 8 minutes. Set aside.
This recipe for grilled lemongrass beef makes a perfect meal idea for lunch or dinner during the week!