Hands on time: 15 minutes
Total time: 30 minutes
This is a simple, light, and crave-able way to quickly marinate beef with authentic South East Asian flavors and grill up quickly with tons of flavor.
It can simply be served with steamed seasonal vegetables and either brown or jasmine rice, rice noodles or a simple vegetable salad.
1 cup Fish Sauce
1 cup brown sugar
3 cloves fresh garlic
1 small Thai chili
2 tablespoon chopped lemongrass
2 tablespoon chopped ginger
1 teaspoon fresh cracked black pepper
½ cup canola oil
1 lb flank steak cut into 1 inch strips
.5 cup yellow onions, sliced thin
.5 cup julienne carrots
1 cup broccoli florets
2 tablespoons water
1. Puree all ingredients except for beef together quickly in a blender or food processor, so that the marinade comes together but not so much that a puree is attained
2. Marinate the beef with .5 cups of the marinade and reserve the remaining marinade for future use (will hold in the refrigerator for about a month). Marinate for a minimum of 15 minutes or as long as 1 hour. The longer you marinade the beef, the better the flavor and the more tender the meat will be.
3. Sear the meat, without moving around too much until a nice dark brown crust is formed, on a well-warmed grill for 4-5 minutes or until cooked through.
4. In a wok on high heat, add 1 Tablespoon of canola oil, then add in onions, carrots and broccoli and stir fry together for a minute. Add water and 2 tablespoons of garlic and soy marinade of the remaining mixture, and cook down together until well glazed.
4. Serve the beef and vegetable mixture with 2 cups of cooked brown or jasmine rice.
***Other easy and light garnishes that would go amazingly well with this beef are: sliced cucumber and tomato, torn mint and basil, bean sprouts, toasted peanuts, scallions and sliced jalapeno.