Grilled Lemon Grass Beef / Bo nuong xa
Grilled lemon grass beef is usually served at summer picnics and is always popular at parties
and celebrations. This is a southern specialty. Cooks in northern Vietnam usually grill pork
instead of beef
– 1½ lb. sirloin tip, thinly sliced
– 2 tsp. sugar
– 2 tbsp. soy sauce
– 1 tsp. pepper
– 2 cloves garlic, finely chopped
– 2 tsp. sesame seeds
– 2 stems lemon grass, finely chopped,or 2 tbsp. dried lemon grass, soaked
– 12 romaine lettuce leaves (optional)
– 2 tsp. each chopped fresh mint, coriander, and scallions (optional)
Mix sirloin, sugar, soy sauce, pepper, garlic, sesame seeds, and lemon grass in a large mixing bowl. Cover and refrigerate 4 hours or overnight.
Soak 12 small wooden skewers in water until ready to use.
Preheat oven to broil or have an experienced cook help you start a charcoal grill.
Thread beef slices onto skewers accordion-style. When oven is preheated or charcoal ready, broil or grill beef for 6 to 8 minutes, or until done, turning often so that all sides are cooked evenly.
Serve hot from skewers or remove meat from a skewer and place on a lettuce leaf. Add ½ tsp. each of chopped fresh mint, coriander, and scallions. Roll up leaf, dip in nuoc cham, and serve.
Food: Grilled Lemon Grass Beef