Ingredients (Serves 4)

• 1.5 lbs beef sirloin or flank steak (sliced into thin strips)

• 3 stalks lemongrass (white parts finely minced)

• 4 cloves garlic (minced)

• 2 tbsp shallots (minced)

• 2 tbsp fish sauce

• 1 tbsp oyster sauce

• 1 tbsp soy sauce

• 1 tbsp honey or brown sugar

• 1 tbsp vegetable oil

• ½ tsp black pepper

• ½ tsp chili flakes (optional)

For Serving:

• Cooked jasmine rice or vermicelli noodles

• Fresh herbs (cilantro, mint, Thai basil)

• Pickled carrots & daikon (optional)

• Lime wedges

• Dipping sauce (nuoc cham)

Instructions

1. Prepare the Marinade:

   • In a bowl, mix lemongrass, garlic, shallots, fish sauce, oyster sauce, soy sauce, honey, oil, black pepper, and chili flakes.

   • Add the beef slices, ensuring they’re well coated.

   • Cover and let marinate for at least 1 hour (overnight for deeper flavor).

2. Preheat the Platinum Grill Pan:

   • Heat the grill pan on medium-high heat for 2 minutes.

   • Lightly grease the pan with a small amount of oil.

3. Grill the Beef:

   • Place marinated beef slices on the hot grill pan in a single layer.

   • Cook for about 2-3 minutes per side, flipping once for even charring.

   • Grill in batches to avoid overcrowding.

4. Assemble and Serve:

   • Serve the grilled beef over rice or vermicelli noodles.

   • Garnish with fresh herbs and pickled carrots & daikon.

   • Squeeze fresh lime juice over the beef for extra zest.

   • Serve with nuoc cham (Vietnamese dipping sauce) on the side.

Nuoc Cham Dipping Sauce Recipe

Mix together:

• 3 tbsp fish sauce

• 2 tbsp lime juice

• 1 tbsp sugar

• ¼ cup warm water

• 1 clove garlic (minced)

• 1 Thai chili (sliced, optional)