Equipment
Ingredients
Lemongrass Beef Marinade
- 400 g beef flank steak, thinly sliced against the grain
- 30 g lemongrass, finely minced
- 3 garlic, minced
- 15 ml tamari
- 15 ml avocado oil
Pineapple Fish Sauce Dressing
- 100 g fresh pineapple, finely minced or crushed
- 45 ml fish sauce
- 30 ml fresh lime juice
- 30 ml water, warm
- 25 g palm sugar, finely chopped
- 1 bird's eye chili, finely sliced
- 1 garlic, minced
Salad Base
- 150 g mixed salad greens, washed and dried
- 150 g cucumber, julienned
- 100 g carrot, julienned
- 100 g cherry tomatoes, halved
- 50 g red onion, thinly sliced
- 15 g fresh mint, leaves picked
- 15 g fresh cilantro, roughly chopped
Garnish
- 30 g roasted peanuts, roughly crushed
- 15 g crispy fried shallots
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 320 kcal
- Protein
- 27 g
- Carbohydrates
- 23 g
- Fat
- 14 g
- Fiber
- 4 g
- Sugar
- 13 g
- Sodium
- 1178 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 69 mg
- Potassium
- 995 mg
- Calcium
- 104 mg
- Iron
- 4.0 mg
- Magnesium
- 111 mg
- Phosphorus
- 341 mg
- Zinc
- 5.3 mg
- Vitamin A
- 272 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.19 mg
- Niacin
- 8.4 mg
- Folate
- 48 mcg
- Water
- 201 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium mixing bowl, combine the thinly sliced beef, minced lemongrass, garlic, tamari, and avocado oil. Toss thoroughly to coat the beef evenly. Cover and let marinate at room temperature for 30 minutes.
While the beef marinates, prepare the dressing. In a small bowl, dissolve the palm sugar in the warm water. Whisk in the fish sauce, lime juice, minced pineapple, chili, and garlic. Stir until fully combined and set aside to allow the flavors to meld.
In a large mixing bowl, combine the salad greens, julienned cucumber, carrot, halved cherry tomatoes, red onion, mint, and cilantro.
Heat a wok or large skillet over high heat until smoking hot. Add the marinated beef in a single layer. Sear without moving for 1 to 2 minutes to develop a crust. Toss and cook for another 1 to 2 minutes until the edges are caramelized but the center remains tender, reaching an internal temperature of about 55°C/130°F for medium-rare.
Drizzle half of the pineapple fish sauce dressing over the vegetable mixture. Toss gently to coat all the vegetables evenly without bruising the delicate herbs.
Transfer the dressed salad to a large serving platter. Arrange the hot, seared lemongrass beef over the top of the salad. Garnish generously with crushed roasted peanuts and crispy fried shallots. Serve immediately with the remaining dressing on the side.
Chef's Notes
- Lemongrass preparation is key: peel away the tough outer layers until you reach the tender, pale core. Mince it as finely as possible, or pound it in a mortar and pestle, to prevent woody textures in the final dish.
- The enzymes in fresh pineapple naturally tenderize meat and add incredible complexity to the dressing. Canned pineapple has been heated during processing, which destroys these enzymes and flattens the flavor profile.
- If raw red onion is too sharp for your palate, soak the slices in ice water for 10 minutes before draining and adding to the salad. This crisp them up and removes their harsh, sulfurous bite.
- Allowing the beef to come up to room temperature while marinating ensures a better sear and prevents the temperature of the wok from dropping drastically when the meat is added.
Storage
Refrigerator: 2 days — Store dressing, beef, and vegetables in separate airtight containers. Toss immediately before serving.
Reheating: Gently reheat the beef in a skillet over low heat until just warm, or serve cold.
Troubleshooting
The beef is tough and excessively chewy.
Cause: The beef was sliced with the grain instead of against it, or the pan was not hot enough, causing the beef to boil in its own juices and overcook.
Fix: Cannot be fixed once cooked, but chopping the beef into smaller pieces before serving can make it easier to eat.
Prevention: Identify the direction of the muscle fibers and slice perpendicular to them. Ensure the pan is screaming hot before adding the meat.
The dressing is too salty or pungent.
Cause: Brand variations in fish sauce concentration or unripened pineapple lacking natural sugars.
Fix: Add a splash more water, a squeeze of lime juice, and a pinch of sugar to dilute and balance the salt.
Prevention: Taste your fish sauce before mixing; some brands are saltier than others. Use fully ripe, sweet pineapple.
Cultural Context
This recipe draws heavy inspiration from the Vietnamese dish Bo Luc Lac (Shaking Beef) and Bo Xao Sa (Lemongrass Beef). The dressing is a variation of Nuoc Cham, the quintessential Vietnamese dipping sauce. The addition of fresh, crushed pineapple to the sauce is a regional twist often found in southern Vietnam, providing tropical sweetness that harmonizes beautifully with the salty depth of fish sauce and the sharp aromatics of lemongrass.
