Char-broiled Lemongrass Beef Rice Recipe

Prepare marinade

In a medium bowl combine minced lemongrass, minced garlic, minced shallot, light soy sauce, oyster sauce, fish sauce, brown sugar, vegetable oil, sesame oil and freshly ground black pepper. Whisk until sugar is dissolved and mixture is well combined.

Marinate beef

Place the thinly sliced steak in a shallow dish or zip-top bag. Pour the marinade over the beef and massage so every piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 15–20 minutes still adds good flavor.)

Bring to room temperature

Remove the beef from the refrigerator 20–30 minutes before cooking to come toward room temperature; drain excess marinade and pat the slices lightly dry with paper towels to promote good sear. Reserve marinade for brushing if desired (bring to a boil if you plan to use it as a sauce).

Char-broil or high-heat pan sear

Preheat a grill to high (or preheat a cast-iron skillet/grill pan over high heat) until very hot and lightly oiled. Working in batches, lay the steak slices across the grates/pan in a single layer without overcrowding. Cook 1–2 minutes per side for medium-rare to medium, allowing a good char to form. Remove to a plate and tent with foil. Repeat with remaining beef. If using reserved marinade for brushing, brush lightly during the last 30 seconds of cooking (only use marinade that has been boiled).

Finish beef

Once all beef is cooked, let rest 5 minutes, then slice thicker pieces across the grain if needed. Drizzle a teaspoon of soy sauce or a small splash of sesame oil over the finished beef if desired and toss with sliced scallions.

Rinse rice

Place jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs nearly clear (about 30–60 seconds). This removes excess starch and helps separate the grains.

Cook rice

Combine rinsed rice, 2.5 cups water, salt, and oil or butter in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 10 minutes.

Fluff rice

Uncover and fluff rice gently with a fork. Keep warm until plating.

Make quick pickle

In a bowl, whisk together rice vinegar, 2 tablespoons water, sugar, salt, and red pepper flakes until sugar dissolves. Add the thinly sliced cucumber and toss to coat. Let sit at room temperature for at least 10 minutes (up to 30 minutes) to lightly pickle and crisp the cucumbers.

Assemble bowls

Divide the warm jasmine rice among 4 bowls (about 1/2 cup cooked rice per serving if you prefer lighter; this recipe yields approximately 4 medium bowls). Top each bowl with a portion of the char-broiled lemongrass beef.

Add pickles and garnishes

Spoon some quick-pickled cucumbers alongside the beef. Sprinkle chopped cilantro, sliced scallions, and toasted sesame seeds over each bowl. Serve with lime wedges and chili-garlic sauce on the side so diners can squeeze lime and add heat to taste.

Serve

Serve immediately while beef is hot and rice is warm. Leftovers can be stored separately in the refrigerator for up to 3 days (reheat beef briefly in a hot skillet to maintain texture).