This delicious way to prepare beef is so versatile. You can use it as a base for a stir fry, cook and serve beef on skewers and serve over rice . . . and add veggies you have on hand.
- 3 lemongrass stalks, bottom 4″ only, minced
- 3 tbsp plus 1-1/2 tsp fish sauce
- 2 Tbsp plus 1 tsp packed light brown sugar
- 1 garlic clove, minced
- 1 Tbsp vegetable oil
- 1 lb boneless sirloin
- 1/4 cup roasted, salted peanuts (about 1 ounce), crushed
- 1/2 cucumber, thinly sliced on the diagonal
- fresh mint and basil sprigs for serving
- Bibb or Boston lettuce leaves, for serving
- Lime wedges, for squeezing
Whisk together lemongrass, fish sauce, sugar, garlic, and oil. Slice beef thinly against the grain. Add to marinade, and toss. Let stand at room for temperature for 20 minutes.
Preheat a grill pan or wok over medium-high heat. Cook until browned, about 1 minute per side. Transfer to a platter, tent with foil, and let rest for 5 minutes.
Sprinkle with peanuts (if using). Serve with remaining ingredients on the side. Bundle meat, cucumber, and herbs inside lettuce leave — you can add tomatoes and rice, as well.
