Grilled Lemon Grass Beef
This is an easy dish to make and tastes delicious, why not try it next time you’re inviting friends over.
4 bamboo skewers
200g lean fillet steak, cut into 1cm cubes
2 tsp shallot finely chopped
3 tbsp lemon grass , finely chopped
2 Thai birds eye chillies, finely chopped
2 tbsp. garlic, finely chopped
5 tbsp vegetable oil
¼ tsp salt
¼ ground black pepper
20 lettuce leaves
15 rice papers
250g fresh herbs (such as coriander, mint, Thai basil or dill)
125ml Nuoc cham sauce (this is a Vietnamese dipping sauce widely available in Asian food stores)
Soak the bamboo sticks in hot water.
Combine the beef, lemon grass, shallots, chilli, garlic and 1 tablespoon of oil. Mix well. Cover and marinate for 30 minutes in the refrigerator.
Preheat a hot grill or barbecue. Pierce the meat cubes with the tip of the skewer, threading them through so you can fit about 3-5 pieces on the top two thirds of each skewer. When complete season with salt and pepper and brush the skewers with the remaining oil to prevent sticking.
Place on the hot plate or barbecue turning every 2 minutes.
Soak the rice papers as per instructions.
Remove the meat from the skewers and make your own spring rolls, by mixing the meat with the lettuce and herbs in the rice papers.
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