I don’t wear perfume. I think I like perfume, but if I spray some on, I immediately regret it and wish it evaporated. Many bottles have gathered dust in my bathroom cabinets as I’ve tried over and over again to find the magical brand that will render me sweet.
As soon as I sliced into my first stick of lemongrass, I recognized the fragrance that was meant to be mine — Eau de Lemongrass.
Grilled Lemongrass Beef
- 1 lb boneless beef, like tenderloin or sirloin tip, thinly sliced about 2-inches long
- 3 T finely chopped lemongrass
- 2 T fish sauce
- 1 T chopped garlic, chopped onion (or shallot), sugar
- 1 t each soy sauce, sesame oil
In a blender, combine all ingredients except for the meat. Add a tablespoon of water if needed to blend.
In a medium-sized bowl, toss beef with marinade. Marinate for at least 30 minutes, or cover and refrigerate for a day.
Soak 10 bamboo skewers in water for 30 minutes.
Thread beef snuggly onto skewers leaving 2-inches free on each end.
Broil on a roasting pan for 2-3 minutes per side — or grill or sautée in a pan for a few minutes.
Serve hot or warm. Serves 6. Sorry to keep repeating this — tastes great with a little Asian Peanut Sauce on the side.
- There are so many cookbooks that call out to you, saying “Take your time, make every recipe and you’ll be so happy.” Simply Vietnamese Cooking by Nancie McDermott, with this Grilled Lemongrass Beef, is one of those books.
- Here are some magical — and unorthodox — uses for lemongrass.
- And here’s a demo on how to use lemongrass to flavor your food. (link?) Not interested in chopping your own lemongrass? No worries, check the freezer at your Asian market for finely ground and frozen lemongrass. And don’t forget to put a little dab behind your ear.