Lemongrass Grilled Beef

Thinly sliced beef seared quickly, releasing a heady scent of toasted lemongrass. The meat is glazed by the marinade, with a melting texture and edges slightly charred by the flame.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 372
• Protein: 42 g
• Carbs: 9 g
• Fat: 18 g

Ingredients

• 600 g Beef rib roast ( thinly sliced )
• 3 piece lemongrass ( finely minced )
• 2 piece Garlic ( minced )
• 2 piece Shallot ( minced )
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp Brown sugar
• 1 tbsp Sesame oil
• 1 pinch Black pepper ground

Instructions

1. Chopping aromatics

   Remove the outer leaves of the lemongrass to keep only the tender heart. Finely mince the lemongrass, garlic, and shallots. The mixture should be almost a paste to thoroughly penetrate the meat fibers.

2. Slicing the beef

   Slice the beef into very thin strips, across the grain to ensure tenderness. If the meat is too soft, place it in the freezer for 20 minutes to facilitate a clean and regular cut.

3. Marinating

   In a mixing bowl, combine the meat with the aromatic paste, fish sauce, soy sauce, brown sugar, pepper, and sesame oil. Massage the meat so each piece is well coated. Let rest for 30 minutes.

4. Grilling

   Heat a griddle or grill over high heat. Sear the meat in small batches to prevent it from releasing juices and boiling. The pieces should color instantly and caramelize. As soon as the meat changes color, it's ready.

Chef's tips

• Never overcrowd your pan, otherwise the meat will boil in its own juices instead of grilling.
• Use only the white heart of the lemongrass; the green part is too fibrous and unpleasant to eat.

Storage

Can be kept for 2 days in the fridge. Reheat briefly in a pan to avoid overcooking the beef.