Ingredients with Measurements:
- 1 lb beef sirloin, sliced thinly
- 2 stalks lemongrass, white part only, minced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, vegetable oil, and lime juice. Mix well.
2. Add the sliced beef to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan over medium-high heat.
4. Remove the beef from the marinade and discard any excess marinade.
5. Season the beef with salt and pepper.
6. Grill the beef for 2-3 minutes per side, or until cooked to your desired doneness.
7. Remove the beef from the grill and let it rest for 5 minutes before slicing.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 6-8 minutes
5. Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 11g
Protein: 24g
Carbohydrates: 5g
Fiber: 0g
Sugar: 4g
Sodium: 950mg
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or skirt steak.
- Lemongrass can be substituted with lemongrass paste or lemon zest.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced onions and bell peppers to the marinade for a grilled beef stir-fry.
- Use the same marinade for chicken or pork.
- Serve the grilled beef over a bed of rice or noodles.
Tips and tricks:
- Make sure to slice the beef thinly for even cooking.
- Don't overcook the beef to prevent it from becoming tough.
- Let the beef rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover grilled beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled beef in a skillet over medium heat until heated through.
Presentation ideas:
Serve the grilled beef on a platter with lime wedges and fresh herbs.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Pair with a side of steamed vegetables or a 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 or marinating the beef for a longer period of time.
Food safety advice:
- Marinate the beef in the refrigerator to prevent bacterial growth.
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Lemongrass is a popular ingredient in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes.
Flavor profiles:
The marinade for this grilled beef is sweet, savory, and tangy with a hint of lemongrass and ginger.
Serving suggestions:
Serve the grilled beef with a side of steamed rice and a salad for a complete meal.
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Region: Thai