The Grilled Recipes kitchen invites you to try Vietnamese grilled beef with pineapple sauce Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Vietnamese grilled beef with pineapple sauce.
Ingredients (serves 4)
4 x 180g sirloin steaks
2 stalks lemongrass, white part only, very finely chopped
2 cloves garlic, crushed
2 tsp sesame seeds
1/3 cup (80ml) peanut oil
3 green onions, thinly sliced
Rice paper wrappers, butter leaf lettuce leaves, mint and coriander sprigs, to serve
Pineapple sauce:
1 red birdseye chilli
1 Lebanese cucumber
1/2 clove garlic
1 stalk lemongrass
3/4 (1.5kg) gold-fleshed pineapple, peeled, cored
2 tbs fish sauce
2 tsp rice vinegar
1 tsp caster sugar
1/3 cup (50g) roasted unsalted peanuts, chopped
Method
For sauce, halve chilli and cucumber, then remove and discard seeds. Finely chop chilli, cucumber, garlic, white part of lemongrass and pineapple. Place in a bowl. Add remaining ingredients and stir well to combine. Cover and refrigerate until ready to serve.
Combine steaks with lemongrass, garlic, sesame seeds, oil and onions in a shallow container and turn to coat well. Cover and refrigerate for 30 minutes. Heat a char-grill pan over medium heat until hot. Cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Stand for 10 minutes.
Thinly slice beef diagonally. Serve with rice paper wrappers, lettuce, herb sprigs and small bowls of pineapple sauce.
Notes
Serving tip: Place a bowl of warm water in the centre of the table for diners to soak rice paper wrappers in. Top wrappers with lettuce, a few slices of meat, herb sprigs and a spoonful of sauce, then roll up and eat.
Source
Notebook: - February 2006, Page 103
Recipe by Sophia Young
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