Grilled Lemongrass Beef

Name: Grilled Lemongrass Beef
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 2 stalks lemongrass, trimmed and minced; 2 -3 garlic cloves, finely chopped; 2 shallots, finely chopped; 1 serrano chili, finely chopped; 2 tablespoons Thai fish sauce; 1 tablespoon lime juice; 1 tablespoon water; 1 tablespoon sesame oil; 1 lb rump roast or 1 lb beef eye round, trimmed of fat; 2 tablespoons sesame seeds, dry roasted

Submitted by Abi Fae

"Another recipe from Hot, Sour, Salty, Sweet. My Krogers sells lemongrass in a tube that works wonderfully for this since fresh lemongrass is hard to find. note: cook time includes marination."

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Ready In:: 2hrs 30mins
Ingredients:: 10
Serves:: 6

ingredients

2 stalks lemongrass, trimmed and minced
2 -3 garlic cloves, finely chopped
2 shallots, finely chopped
1 serrano chili, finely chopped
2 tablespoons Thai fish sauce
1 tablespoon lime juice
1 tablespoon water
1 tablespoon sesame oil
1 lb rump roast or 1 lb beef eye round, trimmed of fat
2 tablespoons sesame seeds, dry roasted

directions

This is great with the Vietnamese Herb and Salad Plate (some or all of Asian basil leaves, mint leaves, coriander sprigs, leaf letter, small scallions, lime wedges, bird chiles, cucumber, bean sprouts, carrot & daikon (fresh or pickled)).
Combine the lemongrass, garlic, shallots, and chile in a mortar. Pound into a paste. You can do this in the blender, adding a bit of water.
Transfer to a bowl and add fish sauce, lime juice, and water. Blend well. Add the sesame oil, blend, and set aside.
Cut the meat into very thin slices (less than 1/8 in if you can. This is MUCH easier partly frozen). Cut the slices into 1 1/2 inch lengths. Place the meat in the marinade. Cover and marinate 1 hour at room temperature or up to 8 hours refrigerated.
Thread the meat onto skewers and sprinkle with sesame seeds. Lightly oil the grill rack or broiler pan. Grill meat for 1 min each side (medium rare) or until thoroughly cooked.
Serve with salad and nuoc cham (Vietnamese table sauce) or nuoc leo (Vietnamese peanut sauce).

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RECIPE SUBMITTED BY

Abi Fae

I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. I am trying to get better at making soups. I am also making forays into Russian cooking. I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend. <a href=http://www.food.com/bb/viewtopic.zsp?t=360098 target=_blank> </a>

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