Ingredients (4 portions)
• 400 g Spanish beef shank (sliced)
• 8 stalks of Lemongrass
• 20 g Minced lemongrass
• 20 g Minced shallot
• 20 g Minced garlic
• 2g Five spices powder
• 10 g White wine
• 50 g Annatto oil
• 10 g Sugar
• 2 g Salt
• 5 g Seasoning granules
Served with:
- 100 g Pickled carrot and white radish
- 50 g Pounded roasted peanut
- 100 g Chilli garlic fish sauce
Elaboration
1. Marinate the beef with the mixture of shallot, garlic, five spices, white wine, annatto oil, salt, sugar, seasoning granules and let it rest for 15 minutes.
2. Wrap the beef slices around the big end of the lemongrass stalks and grill it on medium heat.
3. Serve it with pickled carrot, peanut, and chilli garlic fish sauce.
