Top 10 Delicious and Aromatic Grilled Beef Recipes to Try at Home

It is often said that grilled beef with pork fat tastes best when paired with fermented shrimp paste. Now, let's get started and see how amazing this dish can be when dipped in shrimp paste.

Ingredients:

• 300g of pork fat
• 500g of beef
• 5 shallots
• 2 cloves of garlic
• 40g of pineapple
• 1/2 lemon
• 2 chili peppers
• 1 stalk of lemongrass
• 2 tablespoons of fermented shrimp paste
• Seasonings: Salt, MSG, shrimp paste, sesame oil, five-spice powder, pepper, sugar, etc.
• Tools: Non-stick pan or charcoal grill, etc.

Preparation:

• Prep the ingredients: Mince the beef. Finely chop the shallots, garlic, chili, lemongrass, and pineapple. Mix the minced beef with half of the garlic, lemongrass, shallots, 1/2 tablespoon of sesame oil, 1 teaspoon of five-spice powder, 1 teaspoon of pepper, 1 teaspoon of sugar, and 2 teaspoons of fish sauce. Let the beef marinate for 30 minutes.
• Wrap and Grill the Beef: Lay a sheet of pork fat on a cutting board. Place a spoonful of marinated beef on top and roll it up like a spring roll. Grill the beef on charcoal or pan-fry the rolls. Grill each side for about 2 minutes until the beef is perfectly cooked.
• Prepare the dipping sauce: For the dipping sauce, mix 2 tablespoons of fermented shrimp paste, 1 tablespoon of water, the remaining chopped garlic, 2 teaspoons of lemon juice, chopped pineapple, 1/2 tablespoon of sugar, and season to taste. Add some chopped chili for extra spice if your family enjoys it.
• Final Result: After grilling, the beef retains its natural sweetness and tenderness. It's best to serve the grilled beef with rice paper, fresh herbs, and dip it in the shrimp paste sauce. When you take a bite, you'll experience the wonderful fusion of flavors from the ingredients.

Five-Spice Grilled Beef is a dish that not only satisfies your taste buds but also offers great nutritional value for everyone. To create a perfect meal or a delightful feast with grilled beef, it is essential to master the art of making five-spice grilled beef, ensuring it's flavorful and perfectly seasoned for everyone at the table. The recipe for five-spice grilled beef is simpler than you might think, and you can easily prepare this delicious dish at home.

Ingredients:

• 500g of beef fillet
• 1 tablespoon of five-spice powder
• 1 tablespoon of soy sauce
• 1 tablespoon of satay sauce
• 100g of green or purple cabbage (for garnish)
• 200g of lettuce (for serving)
• 2 tomatoes (for garnish)
• 1 tablespoon of minced garlic
• 1 tablespoon of vegetable oil
• 1 tablespoon of chili sauce
• Seasonings: Salt, sugar, stock powder, MSG, pepper

Instructions:

• Prepare the beef: Rub the beef with salt to remove any odor and impurities. Rinse it thoroughly with water and let it drain. Use a sharp knife to slice the beef into thick pieces, about 1/3 of a finger width, cutting along the grain to prevent the meat from shredding.
• Prepare the garnish: Tear the lettuce leaves, and thinly slice the cabbage and tomatoes. Soak the cabbage in a saltwater solution for 5-10 minutes to clean off any dirt, then rinse and drain. Slice the tomatoes and set aside for decoration.
• Marinate the beef: In a bowl, combine 1 tablespoon of minced garlic, 1 tablespoon of five-spice powder, 1 tablespoon of satay sauce, 1 tablespoon of soy sauce, and seasonings like 1 teaspoon of stock powder, 1/2 teaspoon of MSG, 1 teaspoon of sugar, and 1 tablespoon of ground pepper. Mix well to create a marinade, then add the beef and marinate for 20-30 minutes for the flavors to meld.
• Grill the beef: Heat the charcoal until it's glowing red. Place a grilling rack over the fire and lay the beef on top. Grill each side for 5-7 minutes, or until the meat is charred on the outside but still juicy inside. Once done, remove the beef from the grill and plate it with the cabbage, lettuce, tomatoes, and a touch of chili sauce for garnish.
• Final Result: The five-spice grilled beef is tender, flavorful, and perfectly juicy without being dry. It’s an ideal dish to enjoy with your family during dinner time!

To create a truly unforgettable grilled beef rib dish, it’s essential to know how to season the meat well and master the grilling technique. Today, let’s join Mytour in the kitchen to prepare Satay Grilled Beef Ribs.

Ingredients:

• 2 kg beef ribs
• 100g spicy satay paste
• 1.5 tablespoons lemongrass (minced)
• 2 teaspoons fresh chili (minced)
• 1 tablespoon soy sauce
• 1/2 teaspoon MSG
• Tools: Grilling rack, bowl, knife, spoon, and tray

Instructions:

• Prepare the beef ribs: Wash the beef ribs thoroughly and then cut them into bite-sized pieces.
• Season the ribs: Prepare the marinade by mixing 100g of satay paste, 1.5 tablespoons of minced lemongrass, 2 teaspoons of minced chili, 1 tablespoon of soy sauce, and 1/2 teaspoon of MSG in a bowl. Apply the spicy satay mixture onto the ribs and massage it well into the meat. Let it sit for 30 minutes to allow the flavors to soak in.
• Grill the beef ribs: Set up a charcoal grill and either use tongs or a grilling rack to place the ribs on the grill. Grill until the meat is cooked through and golden on both sides. Brush the remaining satay sauce over the ribs for extra flavor. Continue grilling for a few more minutes until the sauce is slightly dry.
• Final Result: The ribs are tender, with a delicious spicy kick from the satay sauce, and a fragrant hint of lemongrass. Serve with fresh vegetables and a homemade dipping sauce for the perfect meal!

Ingredients:

• 600g beef tenderloin
• 200g scallions
• 1 tablespoon mirin

Instructions:

Prepare the ingredients:

• Wash the beef and place it in the freezer for about 30 minutes to firm it up for easier slicing. After chilling, slice the beef into long, thin strips.
• Place the sliced beef into a plastic bag and gently pound to tenderize it, making it easier to roll.
• Wash the scallions and cut them into pieces that match the length of the beef slices. Briefly blanch the scallions in hot water, then transfer them into an ice bath to keep them crisp and prevent them from wilting during grilling.

Roll the beef and season:

• Lay a piece of beef flat, sprinkle with a pinch of salt, and place a few scallion pieces on top. Roll the beef around the scallions and arrange the rolls on a plate. Secure each roll with a toothpick to keep them intact while grilling.
• Prepare the marinade: In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon sugar, and 1 tablespoon mirin, then stir to mix well.
• Marinate the beef rolls by drizzling the marinade over them. Let them sit for 30 minutes to absorb the flavors. After 15 minutes, flip the rolls to ensure even seasoning.

Grill the beef rolls:

• Set up a charcoal grill or electric griddle. Place the beef rolls on the grill and brush with oil to prevent the meat from drying out or burning. Turn the rolls regularly, grilling until both sides are golden brown. Once done, remove the beef rolls from the grill and plate them.

Ingredients:

• 500g beef
• 20 perilla leaves (shiso leaves)
• 1 red onion
• 50g minced lemongrass
• 50g roasted peanuts (shelled)
• 1/2 teaspoon five-spice powder
• 1 teaspoon turmeric powder
• 1 teaspoon garlic powder (or 1 clove fresh garlic)
• 2 teaspoons soy sauce
• 2 tablespoons fish sauce
• 1 bowl of fried shallots
• 3 tablespoons vegetable oil
• Pinch of sugar and salt

Instructions:

Prepare the beef:

• Wash the beef thoroughly with lemon and salt to remove any odor. Rinse with cold water and pat dry. Then, freeze the beef for 10 minutes to firm it up.
• Once the beef is slightly firm, take it out and slice it into small pieces.

Grind the beef:

• Place the sliced beef into a blender and blend it into a fine paste.
• Next, add the chopped red onion, minced lemongrass, garlic powder, turmeric, five-spice powder, soy sauce, sugar, and vegetable oil into the blender. Blend the mixture until smooth and well-combined.
• Grind the roasted peanuts into a fine powder and mix them into the beef mixture until it becomes sticky and cohesive.

Roll the beef:

• Wash the perilla leaves and dry them thoroughly. Lay each leaf flat with the shiny side facing down. Depending on the size of the leaves, place a small amount of the beef mixture at the pointed end of the leaf and roll it tightly toward the stem end.
• Arrange the rolled beef on a plate, making sure the seam side is facing down to prevent it from unraveling during grilling.

Grill the beef:

• Place the rolled beef in an air fryer basket or on a baking tray.
• Set the air fryer or oven to 200°C and cook for 10 minutes.
• Occasionally, open the air fryer and brush the rolls with some oil to prevent them from drying out.
• After 10 minutes, remove the grilled beef rolls and plate them. Drizzle with fried shallots and crushed roasted peanuts for added flavor before serving.

Ingredients:

• 500g beef
• 1 tablespoon chili salt
• 1 tablespoon oyster sauce
• 1/2 tablespoon fish sauce

Instructions:

Prepare the ingredients:

• Soak the beef in a bowl of diluted salt water for 2-3 minutes, then rinse it thoroughly with water and set aside to drain.

Marinate the beef:

• Once the beef is drained, place it in a bowl and mix with 1 tablespoon oyster sauce, 1 tablespoon chili salt, and 1/2 tablespoon fish sauce. Stir well and let it marinate for 15-20 minutes to absorb the flavors.

Grill the beef:

• Place a sheet of aluminum foil on a baking tray and arrange the marinated beef on top.
• Preheat the oven for 10 minutes, then bake the beef at 250°C for about 10 minutes until it reaches the desired level of doneness.

Ingredients:

• 300g beef
• 4 stalks lemongrass
• 100g Vietnamese balm leaves
• 1 bunch pandan leaves (or banana leaves as an alternative)
• 1 piece fresh ginger (crushed)
• Common seasonings to taste

Instructions:

Prepare and marinate the beef:

• To remove the beef's odor, rub crushed ginger all over the surface of the meat, then wash it thoroughly with water. Slice the beef into thin, bite-sized pieces.
• Peel the outer layer of the lemongrass, wash it, and slice it thinly. Clean the Vietnamese balm leaves, removing any damaged ones, and rinse them thoroughly before shaking off excess water.
• In a mortar, pound the lemongrass and balm leaves together. Then, mix them with the beef, along with 1 teaspoon pepper, 1 teaspoon seasoning powder, 1/2 teaspoon monosodium glutamate, and 1/2 teaspoon salt.
• Stir well to combine all ingredients, then let the beef marinate for 30 minutes so it absorbs the flavors.

Stuff the beef into bamboo tubes:

• Wash the bamboo tubes and pandan leaves thoroughly, both inside and out, and dry them.
• After marinating, stuff the beef into the bamboo tube, leaving about 4cm at both ends. Use the pandan or banana leaves to tightly seal both ends of the tube to prevent the beef from falling out.

Grill the beef:

• Light a charcoal fire and place a grill rack over it. Once the fire is well established, place the bamboo tube with beef on the grill.
• Turn the tube regularly to ensure the beef cooks evenly. Grill for about 20-30 minutes until the meat releases juice and emits a fragrant aroma. Remove the tube from the grill when done.
• Use a knife to split the bamboo tube and reveal the grilled beef inside, then get ready to enjoy!

Grilled beef with betel leaves is a beloved dish for many, perfect for grilling, which imparts a smoky flavor to the beef. If you're looking for a unique dish to serve at your next family gathering or party, this simple recipe is a great choice.

Ingredients:

• 250g minced beef (with pork fat)
• 3 stalks lemongrass
• A handful of roasted peanuts
• 15-20 betel leaves
• Lettuce, Vietnamese mint, and other herbs
• Starfruit, green bananas, cucumber, and pineapple
• Fresh rice noodles
• Dipping sauce: shrimp paste, pineapple, chili, lime
• Seasonings: sugar, ground pepper, seasoning powder, monosodium glutamate, honey

Preparation:

• Marinating the Beef: For the perfect grilled beef with betel leaves, marinating the beef is crucial for flavor. Begin by peeling and slicing the shallots and crushing the garlic. Cut the lemongrass into thin slices.
• Next, finely chop the shallots, garlic, and lemongrass, then combine them with the minced beef and mix thoroughly.
• To ensure the beef is flavorful and stays juicy during grilling, add seasonings in the following proportions: 1.5 teaspoons of pepper, 1.5 teaspoons of sugar, 1/2 teaspoon of seasoning powder, 1/4 teaspoon of monosodium glutamate, and 1 teaspoon of honey. Mix well and let the beef marinate for 15-20 minutes. For extra texture and flavor, add some crushed roasted peanuts and mix them into the beef.
• Preparing the Accompanying Vegetables: For this dish, fresh herbs are a must. Wash the lettuce thoroughly and cut it into small pieces. Slice the pineapple and cucumber into thin rounds, and cut the green bananas into thin slices before soaking them in salted water to reduce bitterness.
• Rolling and Grilling the Beef:
  • Rolling the Beef in Betel Leaves: Wash the betel leaves and place them on a clean surface. Spoon the marinated beef onto the back of each leaf and roll it up tightly. Secure the rolls with a toothpick or by threading the leaf stems through the rolls to keep them intact.
  • Grilling the Beef: Using charcoal for grilling will give the best flavor. Once the coals are hot and glowing, place the betel leaf-wrapped beef rolls on the grill. Grill them for about 6-9 minutes, turning regularly to ensure the beef is cooked through and the betel leaves don’t burn.
• Making the Dipping Sauce: To complement the dish, prepare a shrimp paste dipping sauce. Start by peeling and chopping half a pineapple. In a bowl, combine 150ml of shrimp paste with the chopped pineapple. Add 1 to 1.5 teaspoons of sugar, the juice of one lime, and 2 chopped chilies. Mix well and set aside.
• Serving: Arrange the grilled betel leaf rolls on a plate. Garnish with roasted peanuts, fresh herbs, and rice noodles. Serve with rice paper, fresh herbs, rice noodles, green bananas, and a dipping sauce for a full experience. The flavors of the savory beef, fresh herbs, and tangy dipping sauce create a satisfying dish.

The fragrant combination of beef and betel leaves, along with the savory dipping sauce, is sure to surprise your family and guests. This dish is not only delicious but also healthy, making it a great addition to your regular meals.

Grilled Beef with Cheese is a deliciously innovative dish that's sure to impress. Today, let’s head into the kitchen with Mytour to learn how to make this nutritious meal.

Ingredients:

• 400g US beef tenderloin
• Half a corn on the cob
• Cherry tomatoes, oyster mushrooms, king oyster mushrooms, peas
• Cheese
• Bread

Instructions:

• Step 1: Marinating and Preparing: Slice the beef into 1cm thick pieces, approximately 3x5cm in size, or adjust according to your preference. Season the beef with 1 tablespoon of McCormick black pepper and 1 tablespoon of salt. Gently mix the seasoning into the beef, ensuring it’s evenly coated without mashing the meat. Let it marinate for 15 minutes. For the corn, remove the kernels, then boil them until cooked. Clean the mushrooms and remove any dirt from the roots.
• Step 2: Preparing the Grill: Preheat the oven to 150°C (300°F). Place a cast-iron skillet inside the oven to heat up.
• Step 3: Grilling Beef with Cheese: Add 1 tablespoon of olive oil into a large skillet, then arrange the marinated beef in the skillet. Layer the cherry tomatoes, sweet corn, peas, and both types of mushrooms on top of the beef. Finally, sprinkle cheese evenly over the entire dish. Place the skillet in the oven and bake for 10-15 minutes, depending on how melted and crispy you want the cheese to be.

Grilled Beef Steak, or BBQ Beef, is incredibly flavorful, with tender and juicy beef pieces that absorb all the spices perfectly. The recipe for grilling beef steak is simple and easy to follow.

Ingredients:

• 500g beef (adjust based on the number of servings)
• 200ml beef broth
• 2 teaspoons red wine
• 200g potatoes
• 100g broccoli
• 100g cauliflower
• 1 carrot
• 2 shallots
• A pinch of black pepper
• Some fresh herbs
• Essential spices: seasoning powder, sugar, salt, cooking oil, cornstarch, oyster sauce

Directions:

• Step 1: Preparation: Wash and peel the potatoes, then cut them into long strips. Fry them until crispy and set them aside to drain. Soak the broccoli and cauliflower in a saltwater solution, then rinse thoroughly and set aside to drain. Peel and slice the carrot into long strips. Boil some water, then blanch the broccoli, cauliflower, and carrot for a few minutes before draining them. Clean the beef, pat it dry, and marinate it with pepper, fresh herbs, and salt. Gently mix the beef to ensure the seasoning is evenly distributed. To speed up the marination, place the beef in a plastic bag and massage it. Marinate for 10-15 minutes.
• Step 2: Cooking: Heat 2 tablespoons of cooking oil in a medium pan until hot. Place the beef in the pan and sear each side for 1-2 minutes. Once seared, transfer the beef to an oven or grill and cook at high temperature for about 5-7 minutes to finish cooking.
• Step 3: Making the Sauce: In the same pan, heat some oil and sauté the minced shallots until fragrant. Add the beef broth and cracked black pepper to the pan. For extra heat, feel free to add more black pepper. Adjust the seasoning with oyster sauce, sugar, salt, seasoning powder, and cornstarch. Stir the mixture until the sauce thickens, then add the red wine and remove from heat.
• Step 4: Serving: Take the beef from the grill, slice it thinly or serve it as a whole piece, depending on your preference. Drizzle some sauce on top and arrange the fried potatoes and vegetables around the beef for decoration. You can sprinkle some ground black pepper for an extra kick. Grilled beef steak pairs wonderfully with chili sauce or mayonnaise for dipping, making it an irresistible dish.