Beef with Lemongrass and Cilantro
A delightful dish that infuses vibrant flavors and aromatic herbs into tender beef, making it perfect for any occasion.
Ingredients
Main Ingredients
- 1⅓ lb rump steak, sliced
- 3 cloves garlic, sliced
- 4 stalks lemongrass, thinly sliced Remove the tough outer layers.
- ½ cup nuoc mam (fish sauce) Adjust to taste.
- 2 tbsp olive oil For frying.
- ½ bunch cilantro, roughly chopped For garnish.
- Plastic wrap To cover while marinating.
- Optional: chopped peanuts, extra sliced lemongrass for garnish
Instructions
Preparation
- Slice the rump steak into thin pieces.
- Slice the garlic and thinly slice the lemongrass.
- In a dish, combine beef, garlic, lemongrass, and fish sauce; mix well to coat.
- Cover the dish with plastic wrap and refrigerate for 3 hours.
Cooking
- Heat 2 tbsp olive oil in a pan over high heat.
- Add the beef with its marinade and pan-fry on high heat for about 10 minutes until browned and the sauce reduces slightly.
- Toss with cilantro and serve, optionally topped with chopped peanuts and extra lemongrass/cilantro.
Notes
Serve over jasmine or basmati rice, or wrapped in lettuce leaves for an interactive meal. Store leftovers in an airtight container in the refrigerator for up to three days.