1 lb. lean beef sirloin or bottom round in a single piece
2 stalks fresh lemongrass, trimmed (or 2 strips lemon zest, each 2 inches by ½ inch,
removed with a vegetable peeler)
1 clove garlic, chopped
1 or 2 hot red chilis, stemmed and seeded (for spicier jerky, leave seeds in)
5 Tbsp. sugar
½ tsp. salt
½ tsp. freshly ground black pepper
2 Tbsp. Asian fish sauce
2 Tbsp. soy sauce
Nonstick vegetable-oil spray
1 to 2 Tbsp. oil, for brushing
1. Cut beef as thinly as possible into crosswise slices (this is easier if the meat is partially frozen) and place in a baking dish. (You can also use a ziplock plastic bag.) Set aside while you prepare marinade.
2. Combine lemongrass, garlic, chilis, sugar, salt, and pepper in a mortar and grind to a smooth paste with the pestle, then work in the fish sauce and soy sauce. (If you don’t have a mortar and pestle, combine all these ingredients in a blender or a small food processor and process to a smooth puree.) Pour mixture over meat and toss to coat. Cover and let marinate in the refrigerator for two hours.
3. Cover the bottom of a shallow roasting pan or rimmed baking sheet with aluminum foil. Lay a wire rack on top and coat with nonstick vegetable-oil spray. Remove beef from marinade and spread slices out in a single layer on the wire rack. Refrigerate until the beef is dry, one to two days.
4. Preheat grill to high. When ready to cook, oil the grill grate. Arrange beef slices on the hot grate and grill, turning with tongs, until sizzling, brown, and crisp, two to three minutes per side, brushing once or twice with oil as the beef cooks. Serve immediately.
Steven Raichlen, 55, is the author of 28 books, including the award-winning best seller The Barbecue Bible. He also hosts two PBS television shows, Barbecue University and the new Primal Grill.
