Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) soy sauce

  2. 2 teaspoon(s) freshly ground pepper

  3. 1/4 cup(s) minced fresh lemongrass, from

  4. 2 stalks

  5. 1 2 1/2-pound flank steak

  6. 3 tablespoon(s) fresh lime juice

  7. 2 tablespoon(s) Asian fish sauce

  8. 1 tablespoon(s) crushed red pepper

  9. 1/2 teaspoon(s) sugar

  10. 2 medium shallots, thinly sliced

  11. 1/2 cup(s) mint leaves

  12. 1/4 cup(s) cilantro leaves

  13. 2 teaspoon(s) roasted rice powder, optional; see Note

Instructions Jump to Ingredients ↑

  1. In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass. Add the flank steak and turn to coat. Let stand at room temperature for 30 minutes.

  2. Light a grill. Grill the flank steak over moderately high heat, turning once, until charred on the outside but still pink within, about 8 minutes. Transfer the steak to a carving board and let stand for 5 minutes. Cut the steak in half lengthwise. Slice the halves across the grain 1/4 inch thick.

  3. In a large wok or nonreactive skillet, combine the lime juice with the fish sauce, crushed red pepper, sugar and the remaining 2 tablespoons of lemongrass. Cook over moderate heat until hot. Stir in the sliced steak along with 1 tablespoon of the marinade. Add the shallots, mint, cilantro and roasted rice powder, stirring to coat. Transfer the salad to plates and serve.


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