Grilled Beef Slices with Lemongrass, and Garlic

Bún Bò Nủỏ́ng Xã Tỏi

Preparation info

  • Serves


    with Bun as an Entree
    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

The zing of the lemongrass and the heat of the garlic make this grilled beef recipe a very flavorful, fragrant dish. Easy to make in under an hour, the beef is delicious with an herb noodle salad, steamed rice, or rice vermicelli; over a bed of Bibb lettuce and tomatoes; or alone with nuoc cham. You can also skewer the beef cubes as kebabs or even pan-fry them in a skillet to be served as appetizers.


  • 1 teaspoon sugar
  • 1 tablespoon ground black pepper
  • 4 clove garlic, minced
  • 2 stalks fresh lemongrass, very finely chopped
  • ¼ cup fish sauce
  • 3 tablespoons olive oil
  • 1 pound beef sirloin tip or beef round, sliced thinly
  • 1 yellow onion, quartered
  • Fresh cilantro or scallions
  • ¼ cup crushed unsalted dry-roasted peanuts


    1. First prepare the marinade. In a shallow bowl, stir together the sugar, black pepper, garlic, lemongrass, fish sauce, and 2 tablespoons of the olive oil. Stir until the salt and sugar have dissolved
    2. Place the beef slices in a shallow dish or bowl or a ziplock bag. Pour on the marinade and toss the beef so that it is completely covered. Cover the dish or seal the bag and refrigerate for a half hour.
    3. Coat the surface of a grill pan or skillet with the remaining oil. Or prepare a gas or charcoal grill. Start by sautéing or grilling the yellow onion quarters. When they are golden brown, add the beef to the onions. For a skillet or grill pan, pour any remaining marinade over the beef; if using a grill, continue basting the meat with the remaining marinade. The meat will cook within 5 minutes for a medium-rare doneness. Cook according to your preference.
    4. To serve, place the hot sliced beef and onions over your accompaniment of choice (herb noodle salad, rice, or plain rice vermicelli) in four separate bowls. Top with the juices from the skillet or grill pan. Serve with generous amounts of nuoc cham, and garnish with cilantro or scallions and crushed peanuts.