Vietnamese · Dinner
Rice with Grilled Lemongrass Beef (Low-Calorie)
Grilled lemongrass-marinated beef sirloin served over steamed jasmine rice with quick-pickled carrot and daikon, cucumber slices, fresh cilantro and mint, topped with a light nuoc cham sauce and crushed peanuts. This Vietnamese classic balances lean beef with fresh vegetables and measured portions to keep the dish light and flavourful.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
383Calories
29.5gProtein
11.2gFat
40.2gCarbs
14.8gSugar
3.5gFiber
1397mgSodium
69mgChol
3.6gSat Fat
664mgPotassium
68mgCalcium
3.3mgIron
2.1mcgVitamin B12
18mgVitamin C
low-calorie
gluten-free
low-cholesterol
low-calorie
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince lemongrass and garlic finely so they cling to the meat.
2
Marinate
Toss beef with lemongrass, garlic, 1 tbsp fish sauce, brown sugar, and vegetable oil; cover and refrigerate 30 minutes.
3
Grill
Heat a skillet over high heat and sear the marinated beef 2–3 minutes per side until edges char and centre is cooked through.
4
Assemble
Spoon rice onto a plate, arrange grilled beef on top, add pickled carrot and daikon, cucumber, cilantro, and mint alongside.
5
Finish
Whisk lime juice, 1 tsp fish sauce, sugar, water, and sliced chili until sugar dissolves. Drizzle nuoc cham over beef and rice, scatter crushed peanuts.
6
Plate
Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g beef sirloin
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp vegetable oil
- 1 1/3 cup220g cooked jasmine rice
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 8-10 cucumber slices
- small handful cilantro leaves
- small handful mint leaves
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce (for nuoc cham)
- 2 tsp2 tsp sugar (for nuoc cham)
- 4 tbsp60ml water (for nuoc cham)
- 11 fresh chili
- 2 tsp2 tsp roasted peanuts
