Grilled Beef with Lemongrass, Garlic, and Chili Paste

Bò Xào Xả Ốt Tỏi

Preparation info

  • Serves


    • 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 flavorful combination of lemongrass, garlic, and chili paste makes a great marinade for sliced beef. Lemongrass is one of those herbs that add an intense flavor to meat. If you do not want to grill the meat, sautéing it with the marinade also creates a delicious dish.


  • ¼ tablespoon salt
  • ½ tablespoon ground black pepper
  • ¼ tablespoon sugar
  • 1 teaspoon chili paste
  • ¼ cup fish sauce
  • 1 tablespoon water
  • 2 tablespoons oil
  • 1 large onion, sliced
  • 1 shallot, finely chopped
  • 6 clove garlic, finely chopped
  • 3 stalks fresh lemongrass, finely chopped
  • 1 pound beef (any cut that is not too lean: beef round, tenderloin, filet), cut into thin slices
  • Watercress or red lettuce for garnish
  • 1 scallion, chopped into rings Chopped peanuts for garnish


    1. In a small bowl, combine the salt, pepper, sugar, chili paste, fish sauce, and water. Whisk until the salt and sugar are dissolved. Set aside.
    2. In a medium skillet, heat the oil over high heat. Add the onion and shallot and cook for a few minutes. Next, add the garlic and lemon-grass and cook for a minute.
    3. Reduce the heat to low and add the beef slices. Quickly pour the fish sauce mixture over the meat. Toss all the ingredients together so that the sauce evenly coats the meat. The meat should cook in the juices for another 5 to 8 minutes for medium rare.
    4. Arrange the meat over a bed of watercress or lettuce, and pour the pan juices over the meat. Garnish with the scallions and chopped peanuts. Serve hot with steamed rice or bun.