Lemongrass Steak Bowl
4
servings25
minutes20
minutes2
hoursAt our place, meal bowls are a classic…But when there’s steak involved, my boyfriend totally loses it. I used top sirloin beef : a tender, juicy, and budget-friendly cut.
And the marinade? Super simple, made with lemongrass. No need to panic — it’s way easier than it looks !
Ingredients
- Steak
3–4 AAA Famille Fontaine top sirloin beef steaks (225g each)
⅓ cup finely chopped lemongrass (about 3 stalks)
5–6 garlic cloves, minced
2 shallots, minced
4 tbsp soy sauce
4 tbsp hoisin sauce
2 tbsp fish sauce
1-inch piece of fresh ginger, grated
- Sauce
⅓ cup water
3 tbsp fish sauce
2 tbsp white sugar
1 tbsp garlic chili sauce (sambal oelek)
Juice of 1 lime
- Assembly
2 cups uncooked jasmine rice
Carrots cut into sticks
Radishes cut into sticks
Cucumbers cut into ribbons
Fresh mint and/or coriander
Green onions
Instructions
- Marinate the steak. In a large bowl, combine 3–4 AAA Famille Fontaine top sirloin beef steaks (225g each) with ⅓ cup finely chopped lemongrass (about 3 stalks), 5–6 minced garlic cloves, 2 minced shallots, 4 tbsp soy sauce, 4 tbsp hoisin sauce, 2 tbsp fish sauce, and 1-inch piece of grated fresh ginger. Cover and marinate in the fridge for at least 2 hours or up to 24 hours.
- Prepare the sauce. In a small bowl, mix ⅓ cup water, 3 tbsp fish sauce, 2 tbsp white sugar, 1 tbsp garlic chili sauce (sambal oelek), and the juice of 1 lime. Set aside.
- Cook 2 cups uncooked jasmine rice according to package instructions. Set aside.
- Take the steak out of the fridge 30 minutes before cooking. Preheat the BBQ to medium-high heat. Grill the steak for about 2 minutes on each side, depending on thickness and desired doneness. Let rest for 5 minutes before slicing thinly.
- Divide the rice into bowls, then top with sliced grilled steak, carrots sticks, radishes sticks, cucumber ribbons, fresh mint and/or coriander, and chopped green onions. Serve with the sauce.
