Lemongrass Grilled Beef
Ingredients
- 600 gBeef rib roast (thinly sliced)
- 3 pclemongrass (finely minced)
- 2 pcGarlic (minced)
- 2 pcShallot (minced)
- 2 tbspfish sauce
- 1 tbspsoy sauce
- 1 tbspBrown sugar
- 1 tbspSesame oil
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 2 days in the fridge. Reheat briefly in a pan to avoid overcooking the beef.
