Best Vietnamese Style Grilled Beef Recipes

Vietnamese-Style Grilled Beef Wrap-Ups image

Provided by Chocolatl

Time 41m

Yield 4 serving(s)

Number Of Ingredients 18

3 small shallots
4 garlic cloves
1 jalapeno, seeded and chopped
2 tablespoons fish sauce
2 tablespoons peanut oil
2 tablespoons dark sesame oil
2 teaspoons sugar
1/2 teaspoon grated lemon rind
1 1/4 lbs beef round steak, sliced very thinly across grain
1/4 cup fresh lime juice
1 tablespoon fish sauce
1 garlic clove, finely chopped
1 jalapeno, seeded and finely chopped
1 teaspoon sugar
1 head leafy lettuce, separated
1 bunch fresh cilantro
1 bunch of fresh mint
1 small seedless cucumber, halved lengthwise and cut into 1/4-inch slices

Steps:

Marinade and beef:
Puree shallots, garlic, jalapeno, fish sauce, oils, sugar and lemon rind in blender or food processor.
Mix with beef, tossing to coat.
Cover and refrigerate 30 minutes.
Broil 1-2" from heat until seared and just cooked through, about 2 minutes per side.
Dipping sauce:
Combine all ingredients.
To serve: place some beef, cilantro and/or mint, and a few pieces of cucumber on a lettuce leaf.
Roll up.
Dip in sauce.

VIETNAMESE-STYLE GRILLED BEEF image

Yield 4

Number Of Ingredients 9

1/4 cup Asian fish sauce
1/4 cup water
1/2 teaspoon ht red pepper flakes
4 teaspoons sugar
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1.5 pounds skirt steak
2 tablespoons fresh lime juice(about 2 limes)

Steps:

Heat a grill to medium hot. Combine the fish sauce, water, red pepper flakes, and sugar in a glass measuring cup. Stir until sugar dissoves. Pour half of this mixture into a shallow dish that will hold the steak; set aside the rest. Add the garlic, salt and pepperto the shallow dish and stir to combine. Cut the steak into lengths that will fit on your grill then place in dish and turn a few times to coat. Set aside for up to 30 minutes. Add the lime juice to the sauce in the measuring cup, then transfer it to a small serving bowl. Grill steak about 5 minutes per side for medium. Transfer to a plate, tent with foil and let rest for about 5 minutes, then slice thinly against the grain.