Sien SavanhDried Lemongrass Beef

Name: Sien Savanh (Dried Lemongrass Beef)
Prep time: 2 h 15 min
Cook time: 2 h 10 min
Total time: 4 h 25 min
Yield: 4
Cuisine: Laos
Ingredients: 800 g Beef Flank (thinly sliced); 15 g Garlic (crushed); 20 g Lemongrass (finely chopped); 3 g Black Pepper; 50 ml Fermented Fish Sauce; 15 g Palm Sugar; 20 ml Lime Juice; 4 g Salt; 20 ml Vegetable Oil; 2 pcs Lime (cut into wedges)

Thin slices of beef are marinated with lemongrass, fish sauce, garlic, and lime, then dried until concentrated in flavor before being quickly seared. The finished beef is chewy, savory, and intensely aromatic, making it a savory snack or side for sticky rice.

Prep

2h 15m

Cook

2h 10m

Serves

Estimated

Nutrition

Per serving

464kcal

Calories

43g

Protein

27g

Fat

11g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Beef

800g
Beef Flank (thinly sliced)

Marinade

15g
Garlic (crushed)
20g
Lemongrass (finely chopped)
3g
Black Pepper
50ml
Fermented Fish Sauce
15g
Palm Sugar
20ml
Lime Juice
4g
Salt

Beef

20ml
Vegetable Oil
2pcs
Lime (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Mix the garlic, lemongrass, black pepper, fermented fish sauce, palm sugar, lime juice, and salt until combined.
02
Coat the beef flank well with the marinade, cover, and refrigerate for 2 hours.
03
Arrange the beef on a rack and dry it in an oven at 80°C (175°F) for 1 and a half to 2 hours, until it reaches 71°C (160°F) and is firm and leathery but not brittle.
04
Heat the vegetable oil in a pan and sear the dried beef for 2 to 3 minutes, until browned at the edges.
05
Serve the beef warm or at room temperature with the limes on the side.

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