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Lemongrass Beef, Grilled or Sautéed (Bo Nuong Xa)

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Ingredients:

  • 1 pound boneless beef, such as tri-tip or sirloin tip
  • 3 tablespoons finely chopped fresh lemongrass
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallots or onion
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 15 to 20 bamboo skewers, soaked in water for at least 30 minutes

Directions:
Slice the beef thinly into strips about 2 inches long and put in a medium bowl. Combine the lemongrass, garlic, shallots, fish sauce, sugar, soy sauce, and sesame oil in a food processor or a blender and blend until fairly smooth.  Transfer the marinade to the bowl, toss the beef to coat evenly and set aside for 30 minutes to 1 hour, or cover and refrigerate for up to 1 day.
To cook the beef, thread it onto bamboo skewers, pushing pieces together to fill most of the skewer, and leaving about 2 inches at each end. To grill, place the skewers on the hot grill and cook for 1 to 2 minutes on each side, using tongs or a long-handled spatula and grill fork to move the skewers off the grill as soon as they are done. To broil, place the skewers in a roasting pan and slide under the broiler until cooked, 1 to 2 minutes per side. You could also sauté the marinated beef quickly in a hot pan with 2 tablespoons of oil, turning once. Transfer the beef to a serving platter and serve hot or warm.

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