This imperial beef dish is made with real lemongrass, fish sauce, and shallots and cooked to a sharp aroma, as it is great for lunch or dinner and keeps a white-hot taste with the beef and herbs.
- 2 lbs. sirloin tip, cut in ⅛" thick slices
- ½ cup peeled fresh lemongrass, chopped
- ⅓ cup shallots, chopped
- 2 tablespoons Vietnamese fish sauce (otherwise known as "nuoc mam" or "nam pla")
- 1 ½ tablespoons sugar, brown only
- 2 teaspoons vegetable oil
- 6 medium-sized garlic cloves, smashed
- 2 serrano chiles, seeded and chopped
- low fat cooking spray
- In a food processor, combine lemongrass, shallots, fish sauce, sugar, oil, salt, garlic, and chilies.
- Process for 1 minute or until smooth.
- In a small bowl, add beef and lemongrass mixture and stir to coat evenly.
- Cover the bowl with the plastic wrap and marinate in the refrigerator for about 2 – 3 hours.
- Prepare the grill. Remove beef from bowl and discard extra marinade.
- Coat the grill with low fat cooking spray then grill the beef on each side for about 1 minute or until desired doneness. Serve hot and plain with rice or vegetables.