Grilled Lemongrass Beef Recipes

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VIETNAMESE GRILLED LEMONGRASS CHICKEN



Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

  • Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
  • Marinate chicken in the refrigerator for 20 minutes to 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
  • Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

GRILLED LEMONGRASS BEEF



Grilled Lemongrass Beef image

Another recipe from Hot, Sour, Salty, Sweet. My Krogers sells lemongrass in a tube that works wonderfully for this since fresh lemongrass is hard to find. note: cook time includes marination.

Provided by Abi Fae

Categories     Vietnamese

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 stalks lemongrass, trimmed and minced
2 -3 garlic cloves, finely chopped
2 shallots, finely chopped
1 serrano chili, finely chopped
2 tablespoons Thai fish sauce
1 tablespoon lime juice
1 tablespoon water
1 tablespoon sesame oil
1 lb rump roast or 1 lb beef eye round, trimmed of fat
2 tablespoons sesame seeds, dry roasted

Steps:

  • This is great with the Vietnamese Herb and Salad Plate (some or all of Asian basil leaves, mint leaves, coriander sprigs, leaf letter, small scallions, lime wedges, bird chiles, cucumber, bean sprouts, carrot & daikon (fresh or pickled)).
  • Combine the lemongrass, garlic, shallots, and chile in a mortar. Pound into a paste. You can do this in the blender, adding a bit of water.
  • Transfer to a bowl and add fish sauce, lime juice, and water. Blend well. Add the sesame oil, blend, and set aside.
  • Cut the meat into very thin slices (less than 1/8 in if you can. This is MUCH easier partly frozen). Cut the slices into 1 1/2 inch lengths. Place the meat in the marinade. Cover and marinate 1 hour at room temperature or up to 8 hours refrigerated.
  • Thread the meat onto skewers and sprinkle with sesame seeds. Lightly oil the grill rack or broiler pan. Grill meat for 1 min each side (medium rare) or until thoroughly cooked.
  • Serve with salad and nuoc cham (Vietnamese table sauce) or nuoc leo (Vietnamese peanut sauce).

Nutrition Facts : Calories 196.3, Fat 13, SaturatedFat 4.2, Cholesterol 46.1, Sodium 504.8, Carbohydrate 2.7, Fiber 0.4, Sugar 0.3, Protein 16.8

GRILLED LEMONGRASS BEEF AND NOODLE SALAD



Grilled Lemongrass Beef and Noodle Salad image

Categories     Salad     Blender     Food Processor     Beef     Garlic     Herb     Pasta     Marinate     Backyard BBQ     Mint     Basil     Cucumber     Grill     Chill     Grill/Barbecue     Lemongrass     Gourmet

Yield Serves 4 as an entrée

Number Of Ingredients 18

For marinade
2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil
a 1- to-1 1/4 pound skirt steak or flank steak
1/2 pound dried rice-stick noodles (rice vermicelli)
1/2 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/2 cup fresh mint leaves, washed well and spun dry
1/2 cup fresh coriander leaves, washed well and spun dry
about 1 cup Nuoc Cham (Vietnamese lime sauce)
a 1-pound seedless (European) cucumber, halved lengthwise and cut diagonally into 1/4-inch-thick slices
about 2 tablespoons Toasted Rice Powder
2 to 4 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and sliced very thin (wear rubber gloves)
Garnish: Thai basil, mint, or coriander sprigs

Steps:

  • Make marinade:
  • Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
  • In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
  • In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
  • Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
  • Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
  • While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
  • In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.

GRILLED LEMONGRASS BEEF SKEWERS



Grilled Lemongrass Beef Skewers image

Categories     Sauce     Beef     Side     Broil     Marinate     Lemongrass

Yield makes 24 to 30 skewers, to serve 6 to 8

Number Of Ingredients 12

Marinade
1 shallot, chopped (about 1/4 cup)
1 teaspoon brown sugar
1/8 teaspoon salt
1/4 teaspoon black pepper
1 1/4 teaspoons fine shrimp sauce
2 teaspoons fish sauce
2 tablespoons canola or other neutral oil
1 stalk lemongrass, trimmed and minced (about 3 tablespoons)
1 1/2 tablespoons sesame seeds, toasted (page 332)
1 1/4 pounds tri-tip or flap steak, well trimmed (about 1 pound after trimming)
1 1/2 cups Spicy Hoisin-Garlic Sauce (page 310)

Steps:

  • To make the marinade, combine the shallot, brown sugar, salt, and pepper in a mortar and pound into a rough paste. (Or, use an electric mini-chopper.) Transfer to a bowl, add the shrimp sauce, fish sauce, oil, lemongrass, and sesame seeds, and stir to mix. Set aside.
  • If you have time, place the beef in the freezer for about 15 minutes. It will firm up, making it easier to cut. Slice the beef across the grain into thin strips a scant 1/4 inch thick, about 1 inch wide, and 2 to 3 inches long. (You may need to angle the knife to yield strips that are wide enough.)
  • Add the beef to the marinade and use your fingers to combine, making sure that each strip is coated on both sides. Cover with plastic wrap and marinate at room temperature for 1 hour. (For more tender meat, marinate in the refrigerator for up to 24 hours. Remove from the refrigerator 30 minutes prior to skewering.) Meanwhile, soak 24 to 30 bamboo skewers, each 8 to 10 inches long, in water to cover for at least 45 minutes.
  • To grill the beef, prepare a medium-low charcoal fire (you can hold your hand over the rack for no more than 5 or 6 seconds) or preheat a gas grill to medium-low. To broil the beef, position a rack about 4 inches from the heat source and preheat the oven for 20 minutes so it is nice and hot.
  • While the grill or broiler heats, drain the skewers and thread the beef onto them, putting 1 or 2 strips on each skewer. If you are broiling, put the skewers on an aluminum foil-lined baking sheet. Place the skewers on the grill rack or slip the baking sheet under the broiler. Grill or broil, turning the skewers once, for 3 to 4 minutes on each side, or until the beef is browned and a little charred at the edge.
  • Arrange the skewers on a platter and serve at once with the sauce on the side. Diners can dip the skewers in the sauce or spoon the sauce onto the skewers.

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