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Grilled Lemongrass Beef over Noodle Salad

October 13, 2008
This past weekend we had a party for Greg’s birthday and I made a variety of Asian barbecue dishes that I’ll post this week.  The hit of the party was these grilled beef skewers, which had a slightly sweet and salty
flavor.  They were quick to grill and easy to eat since they were on skewers.  I adapted this recipe from Gourmet.  You can eliminate the skewers and grill the beef whole, then slice it and serve over the noodles for a faster meal.  Serves 6.
6 stalks fresh lemongrass, tender inner part only, sliced
6 garlic cloves, minced
4 T fish sauce
2 T soy sauce
4 t sugar
3 T vegetable oil
2 t sesame oil


1- to 1 3/4-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 and dried

1/2 cup fresh mint leaves, washed and dried

1/2 cup fresh cilantro leaves, washed and dried

1/2 c fish sauce

1/2 red bell pepper, cut into matchsticks

1/2 seedless (European) cucumber, cut into matchsticks

2 to 4 Thai chilies, seeded and thinly sliced

In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.  Slice beef thinly for skewers, or leave whole.  Pour marinade over beef, mix to coat, and let marinade at least 4 hours or overnight.

In a large bowl soak noodles in boiling water to cover and let sit 10-15 minutes, or until softened and pliable.  When done, drain noodles and rinse in cold water, then drain well.  In a large bowl, toss noodles with herbs, fish sauce, red pepper, chilies and cucumber.

To cook beef: if using skewers, soak wooden skewers in water for at least 30 minutes.  Then thread beef onto skewers, making sure it is evenly distributed.  Grill until done (2-3 minutes for skewers).  If leaving beef whole, grill until cooked to desired doneness.  Let rest 5 minutes, then thinly slice.

Serve sliced beef or skewers over noodle salad.

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