Grilled Lemongrass Beef
Prep time
Cook time
Total time
Vietnamese Grilled Lemongrass Beef - tangy delicacy seared beef, tender and fragrant with smoky char from the grill. Great as appetiser by itself; wrapped in rice paper; over cold rice vermicelli; or over a plate of steamed rice.
Serves: 4
  • 400g Beef Chuck or Flank - slice thinly against the grain
  • 1 teaspoon Sugar
  • 3-4 large cloves Garlic - finely minced
  • 2 stalks Lemongrass - finely minced
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Soy Sauce
  • 2 tablespoon Vegetable Oil
Vietnamese Dipping Sauce
  • ½ Red Bird Chili - thinly sliced
  • ½ tablespoon Minced Garlic
  • 2 tablespoons Fish Sauce
  • 1 juice of large Lime
  1. In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemon grass, fish sauce, and 2 tbsp. olive oil.
  2. Add beef, toss to coat, and refrigerate 2 hours.
  3. Grill the beef, or pan-sear in an oiled pan, until just done, about 20 seconds on each side or to desired doneness.
  4. Serve garnish with cilantro and Vietnamese dipping sauce.
Vietnamese Dipping Sauce
  1. Add all ingredients to a small bowl and whisk to combine.
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