Paleo Lemongrass Beef or Vietnamese Bo Nuong Xa

Before we put away our grill for the winter, I had to make one last dish. One of my family’s favorites. I have used it on beef, pork and chicken and depending on the season, served it over rice, grilled vegetables, or a salad. Even eaten it in pita with chopped lettuce and cucumbers. It's as delicious as it is easy. Your family will absolutely love it!

Ingredients:
1 pound boneless beef steak

Marinade:

2 Tablespoons maple syrup

2 garlic cloves, chopped

1/4 cup chopped white onion

1 stalk of lemongrass, trimmed and finely chopped (3 tablespoons)

1/4 teaspoon black pepper

1 Tablespoon sweet soy sauce, dark

1 1/2 tablespoon fish sauce

1 tablespoon oil

Directions:

1. Cut your beef into pieces about 3 to 4 inches and set aside.

2. In a food processor, mince the lemongrass, garlic and onion for two minutes, using a spatula to wipe down the sides.

3. Add the maple syrup, pepper, soy sauce, fish sauce, and oil and continue to process to until finely chopped and pour into a bowl. (The lemongrass will remain very fine threads.)

4. Add the beef and turn to coat well. Refrigerate overnight. Or, if you’re in a hurry, cover and set aside at room temperature to marinate for one hour.

5. Preheat a grill to medium. Grill for 10 minutes turning halfway through. Transfer to a plate and cover with foil to allow the meat to continue cooking and to retain its juices.

Slice and serve!