Vietnamese lemongrass beef platter
This is a beautiful dish to serve your friends, they'll be impressed and you won't believe how easy it is
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
- Soak some bamboo skewers for 15 minutes or use metal ones. Thread the beef on the skewers then put in a flat dish and marinate in the lemongrass, garlic, chilli, shallots, fish sauce and 2 tsp oil for at least 15 minutes. Chill until cooking.
- For the accompaniments, pour boiling water over the noodles and soak until al dente. Drain, rinse in cold water and dry on tea towels. Cut into shorter pieces with scissors and drizzle a little oil over to keep from sticking. Put on platters with the other fresh herbs and vegetables. keep refrigerated. Heat a grill pan, barbecue or frying pan. Brown the meat in batches for a minute on each side. Serve with accompaniments and the sauce.
Per serving
438 kcalories, protein 31.3g, carbohydrate 46.7g, fat 15.4 g, saturated fat 4g, fibre 2.6g, salt 2.04 g
Recipe from olive magazine, October 2008.
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Ingredients
- 500g fillet steak , thinly sliced
- 4 stalks lemongrass , woody outer leaves removed,
- 4 garlic cloves , finely chopped
- 1 small red chilli , deseeded and chopped
- 2 shallots , finely chopped
- 2 tbsp fish sauce
- vegetable oil
ACCOMPANIMENTS
- 150g vermicelli rice noodles
- 12 crisp leaves Cos lettuce or baby gem lettuce
- coriander , mint, dill and basil leaves
- carrots or cucumbers, julienned
- fried onion, garlic or shallot slices (buy ready made if possible)
- spring onions , sliced
- chilli dipping sauce
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rating
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
Ingredients
- 500g fillet steak , thinly sliced
- 4 stalks lemongrass , woody outer leaves removed,
- 4 garlic cloves , finely chopped
- 1 small red chilli , deseeded and chopped
- 2 shallots , finely chopped
- 2 tbsp fish sauce
- vegetable oil
ACCOMPANIMENTS
- 150g vermicelli rice noodles
- 12 crisp leaves Cos lettuce or baby gem lettuce
- coriander , mint, dill and basil leaves
- carrots or cucumbers, julienned
- fried onion, garlic or shallot slices (buy ready made if possible)
- spring onions , sliced
- chilli dipping sauce
Per serving
438 kcalories, protein 31.3g, carbohydrate 46.7g, fat 15.4 g, saturated fat 4g, fibre 2.6g, salt 2.04 g
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26 March 2009
kiwiinuk rated and commented on this recipe
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13 April 2009
Eve Smart commented on this recipe
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