Vietnamese grilled beef

Vietnamese grilled beef

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

These fragrant beef strips are delicious tossed through Vietnamese rice noodle salad for a traditional bun bo salad.

Ingredients

Quantity Ingredient
500-600g rump steak

Marinade

Quantity Ingredient
5 red asian shallots, finely sliced
3 garlic cloves, peeled
2 fat lemongrass stems, finely chopped, white part only
pinch salt
1 teaspoon ground white pepper
3 teaspoon ground turmeric
fish sauce, to taste

Method

  1. Make the marinade by pounding the shallots, garlic, lemongrass and salt in a mortar or food processor until puréed. Add the pepper, turmeric and fish sauce.
  2. Rub the marinade into the steak and leave to marinate in the refrigerator — overnight if possible, or for at least 2 hours.
  3. Prepare your barbecue for direct grilling over a high heat. Cook the beef to medium at the most, about 3–4 minutes each side depending on the thickness of the steak.
  4. Leave the steak to rest, then slice thinly.
  5. Serve straight away with the Vietnamese rice noodle salad.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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