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Thai Glazed Beef with Chile-Lemongrass Sauce
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Prep Time:
40 minutes
Total Time:
1 hour 10 minutes
Indulge in Asian glazed beef tenderloins with lemongrass sauce and rice for dinner.
Ingredients:
  • 4 tablespoons peanut or vegetable oil
  • 3 cloves garlic, finely chopped
  • 1 tablespoon grated gingerroot
  • 1 1/2 teaspoons freshly ground pepper
  • 2 teaspoons ground coriander
  • 1/2 lb beef tenderloin, cut into 1-inch pieces
  • 1/4 cup sugar
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon balsamic vinegar
  • 1 medium onion, finely chopped (1/2 cup)
  • 1/4 cup finely chopped lemongrass
  • 2 cloves garlic, finely chopped
  • 1 small jalapeño chile, seeded and chopped
  • 1/2 cup chicken broth
  • 2 tablespoons oyster sauce
  • 4 cups hot cooked jasmine rice
Instructions:
  • Combine 1 tablespoon of oil with garlic, gingerroot, pepper, coriander, and beef in a medium bowl. Cover and refrigerate for 30 minutes or up to 8 hours.
  • Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot and shimmering. Add marinated beef and stir constantly for 6 to 8 minutes to avoid burning the garlic, until beef is browned and fully cooked. Remove excess fat.
  • Combine sugar, lime juice, 2 tablespoons of fish sauce, and vinegar in a small bowl. Pour the mixture into a skillet with the beef. Bring to a boil, stirring constantly. Be attentive to prevent scorching as the liquid reduces. Once about 1 tablespoon of liquid remains, carefully transfer the beef to a bowl using a slotted spoon; cover to keep warm.
  • Sauté onion in a skillet for 1 minute, stirring often. Mix in lemongrass, garlic, and chile; cook for 30 seconds while stirring. Pour in broth, 2 tablespoons fish sauce, and oyster sauce. Bring to a boil, stirring occasionally. Lower heat to medium and simmer for 1 minute. Add beef back to the skillet and cook for 30 seconds, stirring constantly. Serve with rice.

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