Vietnamese Lemongrass BBQ Beef
Equipment
- Sharp knife
- Mixing bowls
- Grill or grill pan
- Skewers optional
- Brush for oil
Ingredients
For the Marinade
- 1 lb beef flank steak or sirloin
- 3 stalks lemongrass finely minced (white parts only)
- 4 cloves garlic minced
- 2 shallots minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- ½ tsp black pepper
For Grilling
- 1 tbsp vegetable oil for brushing
- Bamboo skewers soaked in water for 30 minutes, if using
For Serving
- Steamed jasmine rice or vermicelli noodles
- Fresh herbs cilantro, Thai basil, mint
- Sliced cucumbers and pickled carrots
- Nuoc cham dipping sauce fish sauce, lime, sugar, garlic, chili
Instructions
Prepare the Beef
- Thinly slice the beef against the grain. This helps keep it tender when grilled.
Make the Marinade
- In a bowl, mix the minced lemongrass, garlic, shallots, fish sauce, soy sauce, oyster sauce, honey, brown sugar, vegetable oil, and black pepper. Add the sliced beef and massage the marinade into the meat. Cover and let it marinate in the fridge for at least 2 hours (overnight is best).
Prepare for Grilling
- If using skewers, thread the marinated beef onto them. If not, you can grill the beef slices directly on a grill or grill pan. Preheat your grill to medium-high heat and brush it with vegetable oil.
Grill the Beef
- Cook the beef for about 3-4 minutes per side, or until nicely charred and cooked through. Avoid overcooking to keep it juicy.
Serve and Enjoy
- Serve hot with steamed rice or vermicelli noodles, fresh herbs, and a side of nuoc cham dipping sauce. You can also wrap the beef in lettuce with herbs for a fresh, light bite.