Home cooking: Vietnamese lemongrass beef steak

Chef Amy Nguyen from Muine saw our challenge and raised us her Vietnamese lemongrass beef steak. Oozing lemongrass and pineapple juice, this steak’s aroma will transport all those who smell it, probably to the deck of a junk boat somewhere in the aquamarine waters of Hạ Long Bay.

Quit fantasizing long enough to eat and lemongrass’ medicinal properties will take effect: relief from achy joints, the common cold and stomachaches. Another ingredient, sesame seeds, protects the liver from alcohol, lessens anxiety and the magnesium in them helps prevent respiratory disorders.

Ingredients:

500g beef steak

100g lemongrass

20g garlic

60g pineapple pieces

10g white sesame seeds

200g sugar

5g salt

5g black pepper

20g beef seasoning powder

5g curry powder

10g cornstarch

10g sesame oil

Handful of shredded lettuce

1/2 raw cucumber, chopped

Preparation:

1) Cut the beef slices into small sections.

2) Combine the pineapple, garlic and lemongrass in a blender or food processor. Mix well.

3) Place the mixture in a bowl and stir in the sesame seeds, sugar, salt, black pepper, beef seasoning powder, curry powder, cornstarch and sesame oil.

4) Place the beef in the mixture and marinate for 30 minutes.

5) Fry or grill the beef. If frying, add sesame oil to the pan and fry for two to three minutes or until brown. If grilling, grill for at least three minutes on each side for rare meat.

6) Place the steak pieces on a serving plate and garnish with lettuce and cucumber.

// This recipe is courtesy of Amy Nguyen at Muine.