beef
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healthy recipes

My Nguyen is a chef and mom who shares healthy recipes with a twist with her millions of followers on Instagram, TikTok and YouTube @myhealthydish. This easy combo of tender sliced lemongrass beef, turmeric rice and super-tasty Asian-style cucumber salad was inspired by a dish served at the restaurant her family owned when she was growing up.  

Pro Tips from My: Look for pre-sliced beef at Asian grocery stores or ask you butcher to slice it. I use store-bought frozen minced lemongrass, which makes prep easier and quicker. 

Ingredients

For the Turmeric Rice:
  • 1 ½ cups jasmine rice, rinsed in cold water until the water is clear
  • 3 cups chicken stock
  • 1 tablespoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
For the Asian Cucumber Salad:
  • 6 or 7 Persian cucumbers
  • 1 ½ tablespoons salt
  • 1 tablespoon minced garlic
  • 1 tablespoon gochugaru (Korean red pepper powder)
  • 1 ½ tablespoons sesame oil
  • 1 ½ tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ½ tablespoon roasted sesame seeds
For the Lemongrass Beef:
  • 1 pound beef round eye or sirloin, very thinly sliced (see Tip)
  • 2 tablespoons minced lemongrass (see Tip)
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon fish sauce
  • ½ tablespoon brown sugar
  • 1 teaspoon thick soy sauce or 1 tablespoon soy sauce
  • 2 tablespoons avocado oil
  • Fish sauce, for dipping (optional)

Yield

Serves: 4

Preparation

For the rice, place it in a small pot with the chicken stock, turmeric, garlic powder and salt. Stir, cover with a lid and cook on low heat for about 15 minutes, or until rice is fluffy.  

For the salad, take two chopsticks and place a cucumber on top. Make multiple slices at a 45-degree angle, flip over and make multiple slices straight across. Repeat with the remaining cucumbers. Add the salt between the slices and let sit for 15 to 20 minutes to release some moisture.  

Rinse the cucumbers, then dry with a paper towel and place in a large bowl. Add the garlic, gochugaru, sesame oil, rice vinegar, soy sauce, brown sugar and sesame seeds and carefully combine without breaking the cucumbers. (The cucumbers will get softer the longer they sit, so if you like them really crunchy, serve them as soon as possible.)  

For the beef, in a large bowl, mix together the sliced beef, lemongrass, shallots and garlic. Mix in the fish sauce, brown sugar, soy sauce and 1 tablespoon of the avocado oil, then let marinate for 10 to 15 minutes.  

Heat ½ tablespoon of the oil in a large skillet over medium-high heat. Add half the beef, laying the slices flat in the pan, and cook 1 to 2 minutes on both sides, then transfer to a plate. Repeat with the remaining ½ tablespoon oil and the beef. Serve with the rice and salad.