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Lemon Grass Barbecued Beef
RecipeBeef Cuts
Lemon Grass Barbecued Beef
Marinated beef ribs grilled, stripped from the bone and rolled with cucumbers and rice noodles in rice paper. Served with traditional dipping sauce.
Yield: 48 rolls
1. Trim excess fat.
Beef Short Ribs, cross-cut 1/4-inch thick (IMPS/NAMP 123C)8 pounds
2. Place minced lemon grass and next 5 ingredients into a blender; blend into a smooth paste. Add fish sauce, lime juice, sesame seeds and sesame oil; mix well and pour over beef.

Refrigerate, covered, overnight, but no longer than 24 hours. Turn frequently to coat.

Grill marinated beef over hot coals, about 1-1/2 to 2 minutes per side. Cut cooked beef into thin strips, discarding bones.
Fresh lemon grass, mid-section only, finely minced8 pieces
Shallots, peeled12 small
Garlic cloves12
Serrano chilies4
Sugar3/4 cup
Salt2 teaspoons
Fish sauce1/2 cup
Lime juice1/3 cup
Sesame seeds, toasted4 tablespoons
Oriental dark-roasted sesame oil3 tablespoons
3. Arrange lettuce leaves, julienned cucumber, mint and coriander leaves on a platter.
Red lettuce leaves48 large
Cucumbers, peeled and julienned2 medium
Mint leaves2 bunches
Coriander leaves2 bunches
4. Soak noodles in cold water until pliable (about 5 minutes). Cook in boiling water for 2 minutes until opaque. Drain. Rinse with cold water. Drain. Arrange on vegetable platter.

5. Dip 1 rice paper into a pan of cold water for a few seconds; lay flat on a damp towel until pliable like a tissue. Carefully fold in half and set on vegetables platter. Keep covered. Repeat with remaining rice paper and stack them.

To assemble individual servings: Top softened rice paper round with a lettuce leaf, then scatter with a few mint and coriander leaves. Add some cooked rice noodles, some julienned cucumber and strips of boneless beef.

Roll into a cylinder, tucking in ends, if desired. Serve with Dipping Sauce.
Dried rice stick noodles1/2 pound
Dried rice paper, 9-inch rounds48
Dipping Sauce: 
6. Mix water, fish sauce, lime juice, garlic, and sugar in a blender. Strain into a dipping bowl. Add seeded chopped chilies, four or more, to taste.
Water2 cups
Fish sauce (nuoc mam)2 cups
Lime juice1 cup
Garlic cloves, peeled8
Sugar1/2 cup
Serrano chilies4

199.53 cal calories; 768.23 IU vitamin A; 14.81 g protein; 10.49 mg vitamin C; 0.05 mg thiamin-B1; 0.20 mg riboflavin-B2; 2.27 mg niacin-B3; 38.28 mg calcium; 14.12 g carbohydrates; 2.13 mg iron; 134.89 mg phosphorus; 318.07 mg potassium; 9.07 g total fat; 3.16 g T.S.F.A.; 1.11 g T.P.F.A.; 3.73 g T.M.F.A.; 36.60 mg cholesterol; 137.26 mg sodium;

Nutrition information per serving: 167 calories; 6 g fat(2 g saturated fat; 2 g monounsaturated fat); 26 mg cholesterol; 1141 mg sodium; 17 g carbohydrate; 0.4 g fiber; 11 g protein; 2.4 mg niacin; 0.2 mg vitamin B6; 1.1 mg vitamin B12; 1.6 mg iron; 8.3 mg selenium; 2.3 mg zinc; 42.5 mg choline.
This recipe is an excellent source of protein and vitamin B12; and a good source of niacin, vitamin B6, selenium and zinc
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