Ingredients with Measurements:
- 1 1/2 pounds beef sirloin, sliced thinly
- 2 stalks lemongrass, white parts only, minced
- 1/4 cup coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 lime, cut into wedges
- 2 tablespoons chopped cilantro
Special equipment needed:
- Grill or grill pan
- Skewers (if using)
Step-by-step instructions:
1. In a large bowl, combine the lemongrass, coconut milk, fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, and salt. Mix well.
2. Add the sliced beef to the bowl and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours.
3. If using skewers, thread the beef slices onto the skewers, leaving a little space between each slice.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the beef for 2-3 minutes per side, or until cooked to your desired level of doneness.
6. Remove the beef from the grill and let it rest for a few minutes.
7. Serve the beef with lime wedges and chopped cilantro on top.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 4g
Protein: 32g
Sodium: 900mg
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or skirt steak.
- Lemongrass can be substituted with grated ginger or lime zest.
- Coconut milk can be substituted with heavy cream or half-and-half.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add chopped garlic or shallots to the marinade for extra flavor.
- Use chicken or shrimp instead of beef.
- Serve the grilled beef with a side of rice or noodles.
Tips and tricks:
- Make sure to slice the beef thinly for even cooking.
- If using skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
- Don't overcook the beef, as it can become tough and chewy.
Storage instructions:
Leftover grilled beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the grilled beef, place it in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the grilled beef on a platter and garnish with lime wedges and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
Serve the grilled beef with a side of rice or noodles, and a crisp green salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the beef is tough, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to cook the beef to an internal temperature of at least 145°F to ensure it is safe to eat.
- Always wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Grilled beef with lemongrass and coconut milk is a popular dish in Southeast Asian cuisine, particularly in Vietnam and Thailand.
Flavor profiles:
This dish is sweet, savory, and slightly tangy, with a hint of lemongrass and coconut.
Serving suggestions:
Serve the grilled beef with a side of rice or noodles, and a crisp green salad.
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Region: Thai