Get ready to transport your taste buds to the vibrant streets of Vietnam with this mouthwatering Grilled Beef in Fish Sauce with Chile recipe! Imagine tender, perfectly grilled beef slices infused with a bold, tangy marinade that will make your dinner guests beg for your culinary secrets. This isn't just a recipe – it's a quick, easy gateway to an authentic Vietnamese flavor experience that will revolutionize your home cooking and leave everyone craving more.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb beef, thinly sliced
- 3 tbsp fish sauce
- 2 red chilies, sliced
- 2 cloves garlic, minced
- 1 tbsp sugar
- Fresh basil for garnish
Instructions
- Begin by preparing the ingredients. Thinly slice the beef against the grain to ensure tenderness. Mince the garlic and slice the red chilies. Set these aside.
- In a mixing bowl, combine the fish sauce, minced garlic, sugar, and half of the sliced chilies. Stir well until the sugar is dissolved, creating a marinade for the beef.
- Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and let it marinate for at least 10 minutes. If you have more time, marinating for up to 30 minutes will enhance the flavor.
- Preheat your grill or grill pan over medium-high heat. If using an outdoor grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Once the grill is hot, remove the beef from the marinade, allowing any excess marinade to drip off. Reserve the remaining marinade for basting.
- Place the marinated beef slices on the grill in a single layer. Grill for about 3-4 minutes on one side until you see nice grill marks and the beef is cooked to your desired level of doneness.
- Flip the beef slices and grill for an additional 2-3 minutes. During the last minute of cooking, brush some of the reserved marinade over the beef for added flavor.
- Once cooked, remove the beef from the grill and let it rest for a few minutes. This helps to retain the juices.
- To serve, arrange the grilled beef on a platter. Garnish with fresh basil leaves and the remaining sliced chilies for an extra kick. Serve immediately with steamed rice or vermicelli noodles.
Tips
- Meat Slicing Mastery: Always slice beef against the grain to ensure maximum tenderness. Partially freezing the meat for 15-20 minutes can make slicing ultra-thin much easier.
- Marination Magic: Don't rush the marinating process. While 10 minutes works, letting the beef sit in the marinade for up to 30 minutes will dramatically enhance the flavor depth.
- Grill Temperature Control: Maintain a medium-high heat to achieve those perfect caramelized grill marks without drying out the meat. A cast-iron grill pan works wonderfully if you don't have an outdoor grill.
- Basting Brilliance: Use the reserved marinade sparingly during the last minute of grilling to add an extra layer of flavor and prevent the meat from becoming too salty.
- Resting is Key: Always let the grilled beef rest for 2-3 minutes after cooking. This allows the juices to redistribute, ensuring each bite is succulent and flavorful.
Nutrition Facts
Calories: 224kcal
Carbohydrates: 4g
Protein: 21g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 60mg
