Serves: 5
Total Calories: 324

1 pound beef sirloin steak or bottom round in a single piece
2 stalks lemongrass, fresh, trimmed, or 2 strips lemon zest (each 2 x 1/2 inches removed with a vegetable peeler)
1 clove garlic, chopped
1 to 2 red chiles, stemmed and seeded (for spicier jerky, leave the seeds in)
5 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons asain fish sauce
2 tablespoons soy sauce
2 tablespoons vegetable oil, for brushing

1. Cut the beef as thinly as possible into crosswise slices and place in a baking dish. Set aside while you prepare the marinade.

2. Combine the lemongrass, garlic, chiles, sugar, salt, and pepper in a mortar and grind to a smooth paste with the pestle, then work in the fish sauce and soy sauce. If you don't have a mortar and pestle, combine these ingredients in a blender and process to a smooth puree. Pour the marinade over the meat in the baking dish and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 2 hours.

3. Remove the beef from the marinade and spread out the slices on a wire rack in the shallow roasting pan. Refrigerate, loosely covered with plastic wrap, until the beef is completely dry, 1 to 2 days.

4. Preheat the grill to high.

5. When ready to cook, oil the grill grate. Arrange the beef slices on the hot grate and grill, turning with tongs, until sizzling brown, and crisp, 2 to 3 minutes per side, brushing once or twice with oil as the beef cooks. serve immdediately.

Nutritional Facts:

Serves: 5
Total Calories: 324
Calories from Fat: 165

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