Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons sugar

  2. 1 tablespoon freshly ground black pepper

  3. 2 1/2 tablespoons minced garlic (3 or 4 large cloves)

  4. 1 1/2 stalks lemon grass, outer layer peeled off and inner core minced (about 3 tbsp.)

  5. 3 tablespoons fish sauce

  6. 3 tablespoons olive oil

  7. 1 pound beef tri-tip or round, sliced against the grain into 1/4-in. slices

  8. 2 yellow onions, peeled and quartered

  9. 2 tablespoons loosely packed fresh cilantro sprigs

  10. 2 tablespoons and crushed unsalted dry-roasted peanuts

Instructions Jump to Ingredients ↑

  1. In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemon grass, fish sauce, and 2 tbsp. olive oil. Add beef, toss to coat, and refrigerate 2 hours.

  2. Rub remaining 1 tbsp. oil over onions. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds). Brush grill with vegetable oil. Thread onions onto two 8-in. metal skewers. Lay onion skewers on grill and cook (close lid on gas grill) until softened, about 15 minutes, turning skewers every 5 minutes or so.

  3. When onions are cooked halfway, lay beef slices on grill and cook (close lid on gas grill), turning once, 3 to 5 minutes.

  4. Arrange beef and onions on a platter and garnish with cilantro and peanuts.

  5. Note: Nutritional analysis is per serving.


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