Recipes Lemongrass Beef Rolls with Rice Noodles 5.0 (4,339) Add your rating & review Inspired by Vietnamese bo bun, these flavorful rolls combine rice noodles, crisp vegetables, and sirloin steak. Plus: More Beef Recipes and Tips By Steven Raichlen Steven Raichlen Instagram Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered the foremost authority on modern barbecue, he has published 32 books, including international bestseller The Barbecue Bible, and hosted a handful of television shows. Food & Wine's Editorial Guidelines Updated on June 24, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Jim Franco Yield: 6 Ingredients 1 1/2 pounds sirloin steak (1 inch thick), sliced across the grain 1/8 inch thick 2 stalks of fresh lemongrass, tender white inner bulb only, chopped 2 large shallots, chopped 5 garlic cloves, minced 6 tablespoons sugar 2 teaspoons ground coriander 1/2 teaspoon freshly ground pepper 1/2 cup fish sauce Vegetable oil 1 medium carrot, sliced lengthwise with a vegetable peeler and cut into slivers 1/3 cup fresh lemon juice 3 tablespoons rice vinegar 1/2 cup water 5 jalapeños, thinly sliced 1/4 pound rice vermicelli 3 tablespoons chopped unsalted roasted peanuts One large handful each of basil, mint and cilantro 1 1/2 cups mung bean sprouts 1 large head of Boston lettuce, separated into leaves Directions Soak 2 dozen 8-inch bamboo skewers in warm water for 30 minutes. Thread the steak onto the skewers and place on a large baking sheet. In a food processor, combine the lemongrass, shallots, two-thirds of the garlic, 3 tablespoons of the sugar and the coriander and pepper. Pulse until a smooth paste forms. With the machine on, add 3 tablespoons of the fish sauce and 2 tablespoons of oil. Brush the beef with the marinade and let stand for 30 minutes. Meanwhile, on a cutting board, use the side of a large knife to mash the remaining garlic and 3 tablespoons of sugar to a paste. In a small bowl, toss the garlic paste with the carrot slivers and let stand for 15 minutes. Stir in the remaining 5 tablespoons of fish sauce, the lemon juice, rice vinegar, water and one-third of the jalapeños. In a large pot of boiling salted water, cook the rice noodles until just wilted, about 1 minute. Drain and rinse under cold water. Drain well, then transfer to a platter. Light a grill. Lightly oil the grate. Grill the beef skewers over a medium-hot fire for 1 to 2 minutes per side for medium-rare meat. Arrange the skewers over the noodles and sprinkle with the peanuts. Serve with the dipping sauce, fresh herbs, bean sprouts, lettuce and the remaining two-thirds of the jalapeños so your guests can make their own bundles. Rate it Print