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Grilled Dried Beef















Trans-fat Free, Low Carb


1 pound beef, sirloin steak
bottom round, or tip
2 each lemongrass
2 each red chili peppers
peppers, small, seeded
2 ½ tablespoons sugar
or honey
1 tablespoon nuoc mam
fishsauce, vietnamese
3 tablespoons soy sauce, light


Cut the beef across the grain onto very thin 3 by 3 inch slices.

If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk.

Cut into thin slices and finely chop.

If you are using dried lemon grass, soak in warm water for 1 hour.

Drain and finely chop.

Combine the chiles and sugar in a mortar and pestle and pound to a fine paste.

Add the chopped lemon grass, fish sauce and soy sauce and stir to blend.

(If using a blender, combine all of these and blend to a very fine paste.

) Spread the paste over the beef pieces to coat both sides.

Let marinate for 30 minutes.

Spread out each slice of marinated beef on a large, flat wire rack or baking sheet.

Let stand in the sun until both sides are completely dried, about 12 hours.

Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400℉ (200℃) oven and bake until brown and crisp, about 10 minutes.

Serve with glutinous rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 23925% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 519mg 22%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 68g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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