Do you remember when I mentioned that I got a side of beef? Well, I have tons and tons of beef in my freezer. What I’ve realized is that you have to sort of dig around to find creative beef recipes. Think about it. There are a zillion and one things you can do with a chicken breast, a sirloin steak…not so many. So I’ve been searching though my cookbooks especially regional and ethnic cookbooks looking to expand my horizon.
Since it was a weeknight and since quick and easy are my mantra, I looked through Quick & Easy Vietnamese: 75 Everyday Recipes. What I found was grilled lemongrass beef. It was excellent! I made the marinade in the morning and let it marinate all day.
Grilled Lemongrass Beef
Serves 4 – 6
1 pound boneless beef, such as tri-tip or sirloin
3 tablespoons finely chopped lemongrass
1 tablespoon chopped garlic
1 tablespoon chopped onion or shallots
2 tablespoons fish sauce
1 teaspoon soy sauce
1 teaspoon Asian sesame oil
15 to 20 bamboo skewers, soaked in water for at least 30 minutes
Slice the beef thinly into strips about 2 inches long and put into a bowl. Combine the rest of the ingredients in a mini processor or blender and blend until fairly smooth. Add a little water if necessary to move the blades. Pour the marinade over the beef and toss to coat. Set aside for 30 minutes or cover and refrigerate for up to a day.
Thread the beef on skewers. Heat your grill to high. Place the skewers on the hot grill and grill about 1 – 2 minutes per side.