1 lb beef, thinly sliced against the grain.
2 stalks lemongrass (white tender part only) finely minced about 1/2 cup.
2 small shallot, minced
2 garlic cloves, minced
3 Tbs sugar
1/2 tsp freshly ground black pepper
3 Tbs soy sauce
1 Tbs fish sauce
1 Tbs vegetable oil
1/4 cup black sesame seeds, toasted and crusted
Pickled carrot and daikon mix with blanched beansprout
Nuoc mam cham (dipping fish sauce )
Combine beef, lemongrass, shallot, garlic, sugar, black pepper, soy sauce, fish sauce, vegetable oil. Mix well, set aside at least 15 min. Remove the beef from marinade, save the marinade for basting. Mix sesame seeds with beef. Grill,broil, pan fry the beef as your choice. This recipe was taught a workshop at The Culinary Institute of America in Napa, California by two Vietnamese chefs. It is slightly sweeter and saltier than most of my marinade for meat but it is balanced out with the sour of pickle carrot and daikon or the green mangoes salad and of course cooked rice.
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