Grilled Beef with Lettuce, Herbs and Nuoc Cham Recipe

Grilled Beef with Lettuce, Herbs and Nuoc Cham Recipes

Ingredients :

1 lb flank steak strips

1 thin, red hot chili pepper, sliced

1 slice red onion, chopped

2 tbsp lemongrass, chopped

3 garlic cloves, chopped

1 tbsp dark sesame oil

1/4 tsp freshly ground black pepper

1 strip lime zest, minced

2 tbsp lime juice

2 tbsp fish sauce

1 tbsp water

1 head of red leaf lettuce, washed and dried, for wrapping

1/3 cup unsalted peanuts, toasted and chopped

mint leaves

Vietnamese coriander or cilantro sprigs

4 scallions, sliced in 3-inch strips

Method :

Lightly freeze beef, then slice into very thin strips. Set aside. Place bamboo skewers in water to soak (this prevents conflagration later). In a food processor, blend the chili, onion, lemongrass, garlic, sesame oil, pepper, zest, lime juice, fish sauce, and water to a paste. Toss beef with chili paste, and refrigerate for at least 6 hours. Meanwhile, make nuoc cham sauce and refrigerate.

When ready to cook, scrape most of the marinade from beef strips and thread beef on bamboo skewers. Preheat charcoal grill or broiler, cook for 2 minutes, turn and cook 1 minute more - for medium raw. Serve beef surrounded with bowls of lettuce, peanuts, and herbs. Roll beef with a sprig of herbs, a strip of scallion, and a sprinkling of peanuts in a lettuce leaf and dunk in nuoc cham.

Serves 4

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