Grilled Beef with Lemon Grass and Garlic (Bo Nuong Xa Toi) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A classic; also works with steamed rice. Prep and Cook Time: 30 minutes, plus 2 hours to marinate. Notes: You can use a grill pan or broiler instead of a grill. (Broil onions first, about 10 in. from heat, and then beef, about 6 in. from heat.) Ingredients:
1 1/2 teaspoons sugar |
1 tablespoon freshly ground black pepper |
2 1/2 tablespoons minced garlic (3 or 4 large cloves) |
1 1/2 stalks lemon grass, outer layer peeled off and inner core minced (about 3 tbsp.) |
3 tablespoons fish sauce |
3 tablespoons olive oil |
1 pound beef tri-tip or round, sliced against the grain into 1/4-in. slices |
2 yellow onions, peeled and quartered |
2 tablespoons loosely packed fresh cilantro sprigs |
2 tablespoons and crushed unsalted dry-roasted peanuts |
Directions:
1. In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemon grass, fish sauce, and 2 tbsp. olive oil. Add beef, toss to coat, and refrigerate 2 hours.
2. Rub remaining 1 tbsp. oil over onions. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds). Brush grill with vegetable oil. Thread onions onto two 8-in. metal skewers. Lay onion skewers on grill and cook (close lid on gas grill) until softened, about 15 minutes, turning skewers every 5 minutes or so.
3. When onions are cooked halfway, lay beef slices on grill and cook (close lid on gas grill), turning once, 3 to 5 minutes.
4. Arrange beef and onions on a platter and garnish with cilantro and peanuts.
5. Note: Nutritional analysis is per serving.
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