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Grilled Lemongrass Beef

Source: Casual Cuisines of the World - Far East Cafe
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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
  Serves 6
In Vietnamese homes, these tangy morsels of seared beef are grilled at the table over a charcoal brazier. The beef strips can be served as a main dish wrapped in rice paper with vegetables, noodles and herbs; as a topping for cold noodles; or with a plate of steamed rice.
1 lb beef chuck, rump or sirloin, in one piece
For Marinade
1 tablespoon sesame seeds
2 lemongrass stalks, tender heart section only, finely chopped
3 shallots, minced
3 cloves garlic
1 fresh small red chili pepper, seeded
1 tablespoon sugar
1 1/2 tablespoons fish sauce
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons Asian sesame oil
1 tablespoon peanut or vegetable oil  

fish sauce and lime dipping sauce
Other necessary recipes:
Steamed Rice Fish Sauce and Lime Dipping Sauce
Grilled Lemongrass Beef Recipe at
Wrap the beef in plastic wrap and place it in the freezer until partially frozen, about 1 hour.

FOR MARINADE: Place the sesame seeds in a small, dry frying pan over medium heat and toast until fragrant and golden, 2-3 minutes. Transfer the seeds to a blender or mini food processor and add the lemongrass, shallots, garlic, chili pepper and sugar. Process to a smooth paste. Pour the paste into a large bowl and stir in the fish sauce, black pepper, sesame oil and peanut or vegetable oil.

Cut the partially frozen beef across the grain into slices about 1/8 inch thick, 2 inches wide and 5-6 inches long. Add the slices to the lemongrass marinade and toss to coat. Let marinate for at least 1 hour at room temperature, or cover and refrigerate for up to 4 hours.

Prepare the dipping sauce; set aside.

Prepare a fire in a charcoal grill. When the coals are ash white, lay the beef slices flat on the grill rack about 4 inches above the coals. (Alternatively, preheat a ridged grill pan on the stove top over medium-high heat until hot and spread the beef slices over the hot grill.) Grill, turning once, until cooked through, about 30 seconds on each side.

TO SERVE: Transfer the beef slices to a platter and serve with the dipping sauce.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 209
Fat. Total: 7g
Protein: 21g
Carbohydrates, Total: 15g
Sodium: 1344mg
% Cal. from Fat: 30%
Cholesterol: 61mg
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