Grass Fed Lemongrass Beef and Pho

Bought some incredibly perfect grass fed beef from Whole Foods two weeks ago and froze it. It thawed beautifully. I love Lemongrass beef, my favorite lunch spot near my office downtown is a Vietnamese restaurant and their lemongrass beef lettuce wraps and chicken Pho are my go to when I did not have time to pack a lunch. As a rule of thumb, anything I love to eat I must learn to cook. So I finally got my hands on some lemongrass stalks and made this crazy delicious meal.

1.25 lbs of beef bottom roast thinly sliced.

For marinade

• 2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
• 6 garlic cloves, minced
• 2 tablespoons Asian fish sauce
• 1 tablespoon soy sauce
• 4 teaspoons sugar
• 2 tablespoons vegetable oil
• 1/2 teaspoon Asian sesame oil

Make marinade:
Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.

Mix it up

This how the recipe usually goes:In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.

Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.)

This is what I did: Mix sliced beef and marinade in bowl and cook immediately in a lightly oil wok or pan until golden brown.

While cooking beef bring water to boil for rice noodles.

Quick Pho (Vietnamese soup)

Pho Fact:

Pho (pronounced ‘fuh ’) is a Vietnamese noodle soup

originating in Northern Vietnam during the mid-1880s. The traditional

broth base develops a deep, complex flavor by slowly simmering for 8-10

hours with aromatic Chinese spices including star anise, cinnamon,

 ginger, cardamom and coriander pods

• Pho Soup Base
• Fresh ingredients to add in (scallions, peppers, spouts, mint, etc)
• 1/3 a package of rice noodles (cooked per box instructions)
• 2 tablespoons sweet chili sauce

Prep fresh ingredients. Bring Pho Soup Starter to a boil. In a large bowl soak noodles in hot water to cover 10-15 minutes, or until softened and pliable. Add sweet chili sauce to soup base. Heat pre-cooked rice noodles in hot broth to finish.

Top with fresh ingredients