Grilled Vietnamese Beef and Onion Rolls Recipe

Grilled Vietnamese Beef and Onion Rolls

With fish sauce, lemongrass and fresh herbs, this Vietnamese-inspired recipe is full of deliciously bold flavors.

Serves: 4Prep: 25 minutesCook: 5 minutesTotal: 30 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1 lb. beef tenderloin, cut against the grain into ¼” slices
  • 2 tbsp. coconut aminos
  • 1 tbsp. avocado oil
  • 1 tbsp. rice wine vinegar
  • 2 1⁄2 tbsp. honey, divided
  • 1 tbsp. lemongrass, minced
  • 1 tsp. sesame oil
  • 1 tsp. salt
  • 1 tsp. minced garlic, divided
  • 1⁄2 cup water
  • 3 tbsp. paleo-friendly fish sauce
  • 2 tbsp. lime juice
  • 1 small bird’s beak chile, thinly sliced
  • 4 green onions, cut into 2” pieces
  • 16 soaked wooden or bamboo toothpicks
  • 1 head butter lettuce
  • 1 cup assorted herbs like cilantro, mint or basil

Directions

  • Place slices of beef between sheets of plastic wrap or parchment paper. Pound gently with a meat mallet until about ⅛” thick. Cut into pieces that are about 2-inches tall.
  • In a bowl, stir together coconut aminos, avocado oil, vinegar, ½ teaspoon honey, lemongrass, sesame oil, salt and ½ teaspoon garlic. Add beef slices and toss gently to coat. Allow to stand at room temperature for 15 minutes.
  • Meanwhile, make nuoc cham by stirring together water, fish sauce, lime juice, remaining 2 tablespoons honey, chile slices and remaining ½ teaspoon garlic. Set aside.
  • Heat grill to medium-high heat.
  • Place 1 piece of green onion on the edge of a marinated steak slice and roll up tightly. Secure with a toothpick. Repeat with remaining pieces of steak.
  • Grill steak rolls for 3-6 minutes or until nicely marked.
  • Serve steak rolls wrapped in butter lettuce leaves with herbs; dip in nouc cham.
  • Refrigerate leftovers.

Serves: 4

Ingredients

  • 1 lb. beef tenderloin, cut against the grain into ¼” slices
  • 2 tbsp. coconut aminos
  • 1 tbsp. avocado oil
  • 1 tbsp. rice wine vinegar
  • 2 1⁄2 tbsp. honey, divided
  • 1 tbsp. lemongrass, minced
  • 1 tsp. sesame oil
  • 1 tsp. salt
  • 1 tsp. minced garlic, divided
  • 1⁄2 cup water
  • 3 tbsp. paleo-friendly fish sauce
  • 2 tbsp. lime juice
  • 1 small bird’s beak chile, thinly sliced
  • 4 green onions, cut into 2” pieces
  • 16 soaked wooden or bamboo toothpicks
  • 1 head butter lettuce
  • 1 cup assorted herbs like cilantro, mint or basil

Directions

  • Place slices of beef between sheets of plastic wrap or parchment paper. Pound gently with a meat mallet until about ⅛” thick. Cut into pieces that are about 2-inches tall.
  • In a bowl, stir together coconut aminos, avocado oil, vinegar, ½ teaspoon honey, lemongrass, sesame oil, salt and ½ teaspoon garlic. Add beef slices and toss gently to coat. Allow to stand at room temperature for 15 minutes.
  • Meanwhile, make nuoc cham by stirring together water, fish sauce, lime juice, remaining 2 tablespoons honey, chile slices and remaining ½ teaspoon garlic. Set aside.
  • Heat grill to medium-high heat.
  • Place 1 piece of green onion on the edge of a marinated steak slice and roll up tightly. Secure with a toothpick. Repeat with remaining pieces of steak.
  • Grill steak rolls for 3-6 minutes or until nicely marked.
  • Serve steak rolls wrapped in butter lettuce leaves with herbs; dip in nouc cham.
  • Refrigerate leftovers.
Nutrition Information
Amount per serving
Sodium1850mg
Total Fat30g
Saturated Fat11g
Protein22g
Cholesterol80mg
Total Carbohydrate16g
Dietary Fiber0.5g
Sugars13g
Calories420