Grilled Beef (bo Nuong) Recipe
Thinly sliced ribeye marinated in a traditional lemongrass sauce.
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Ingredients
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Meat
Marinade
Method
Preparation
- 1
Thinly slice the ribeye steak against the grain into 1/4 inch thick slices. This will help ensure tenderness.
- 2
In a bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, black pepper, and vegetable oil. Mix well to create a marinade.
Marinating
- 3
Place the sliced ribeye in a large zip-top bag or a shallow dish. Pour the marinade over the meat, ensuring all pieces are coated evenly.
- 4
Seal the bag or cover the dish, and refrigerate for at least 1 hour, or preferably overnight. This allows the flavors to penetrate the meat deeply.
Grilling
- 5
Preheat the Grill
Preheat your grill to high heat (about 450°F to 500°F).
- 6
Grill the Beef
Remove the ribeye from the marinade, allowing excess marinade to drip off. Place the slices on the hot grill.
- 7
Cook Time
Grill the beef for about 2-3 minutes on each side or until desired doneness is reached. Avoid overcooking to maintain tenderness.
- 8
Rest and Serve
Remove the beef from the grill and let it rest for a few minutes before serving. This helps retain juices.