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Vietnamese grilled beef with pineapple sauce
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Prep Time:
65 minutes
Cook Time:
5 minutes
Total Time:
70 minutes
Ingredients:
  • 4 x 180g beef sirloin steaks
  • 2 stalks lemongrass, white part only, very finely chopped
  • 2 cloves garlic, crushed
  • 6.00 gm sesame seeds
  • 80ml peanut oil
  • 3 green onions, thinly sliced
  • Rice paper wrappers, to serve
  • Butter lettuce leaves, to serve
  • Mint leaves, to serve
  • Fresh coriander, to serve
  • 1 red birdseye chilli
  • 1 Lebanese cucumber
  • 1/2 clove garlic
  • 1 stalk lemongrass
  • 1.5kg pineapple
  • 48.80 gm fish sauce
  • 2 tsp rice vinegar
  • 5.00 gm caster sugar
  • 50g peanuts
Instructions:
  • Prepare the sauce by halving the chili and cucumber, and then removing and discarding the seeds. Finely chop the chili, cucumber, garlic, white part of lemongrass, and pineapple. Place all ingredients in a bowl, add the remaining ingredients, and stir thoroughly. Cover and refrigerate until serving.
  • In a shallow container, mix steaks with lemongrass, garlic, sesame seeds, oil, and onions, ensuring they are well coated. Cover and refrigerate for 30 minutes. Heat a char-grill pan over medium heat until hot. Cook steaks for 2 minutes on each side for medium-rare or to your desired doneness. Transfer steaks to a plate and loosely cover with foil. Let them stand for 10 minutes before serving.
  • Slice the beef thinly on a diagonal. Serve with rice paper wrappers, lettuce, herb sprigs, and small bowls of pineapple sauce.

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