Hot summer days are all about grilling in our house keeping cooking simple and light. Inspired by classic Vietnamese street food and our love of satay, we’ve taken prime Alberta beef, sliced it thin, tossed it into a quick marinade, threaded onto wooden skewers and grilled until done. We serve it with an assortment of fresh veggies, herbs, peanuts, rice noodles and a nuoc cham style dipping sauce.

Leftovers make tasty summer rolls the next day.

This recipe is our second contribution to the AMA Backyard BBQ to help support local farmers, ranchers, and businesses encouraging Albertans to shop local and cook at home, all summer long. We’ve sourced local Alberta Beef for all our recipes as it melts in your mouth. Our first recipe Beef Shawarma Burgers, features spices, fresh garlic and is served in bun or pita. Our final recipe is Steak Al Carbon served in tacos or as is with grilled pineapple!

Grilled Lemongrass Beef Satay with Rice Noodles

Enjoy grilled lemongrass satay beef with rice noodles in lettuce cups, topped with fresh vegetables or place all ingredietns in a bowl and enjoy as a beef and rice noodle salad.
Servings 8
Author Wanda Baker


  • Wooden bamboo skewers soaked at least one hour in water.



  • 2 stalks lemongrass
  • 1/4 cup finely chopped shallots
  • 2 cloves garlic, finely chopped
  • 2 tbsp white sugar
  • 3 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp water
  • 2 tbsp lime juice, freshly squeezed
  • pinch salt and pepper
  • 2 lbs top sirloin, sliced thin


  • 8 oz dried rice noodles
  • 1 head boston, bibb or butter lettuce
  • 1 cup cucumber, sliced into matchsticks
  • 1/2 cup carrot, peeled and grated
  • 1 cup fresh herbs, cilantro, mint, basil
  • 1 cup dry-roasted salted peanuts roughly chopped
  • Dipping Sauce (nuoc cham)

Dipping Sauce

  • 1 clove garlic, minced
  • 2 tbsp white sugar
  • 1/2 tsp sambal oelek, or more if you like it spicy
  • 3 tbsp fish sauce
  • 3 tbsp water
  • 2 tbsp fresh lime juice


  • Trim lemongrass, cutting off leafy top and hard bottom. Slice in half lengthwise and slice very thin.
  • In a bowl or sealable plastic bag mix together lemongrass, shallots, garlic, sugar, soy sauce, fish sauce, water, lime juice, salt and pepper. Add sliced beef and toss evenly to coat all pieces. Marinate for at least one hour.
  • Arrange a platter with carrots, cucumber, lettuce and herbs. Add peanuts to a bowl and set on platter.
  • Thread the beef onto the soaked skewers keeping the pieces close together. Preheat grill to medium high.
  • Bring a large saucepan to a boil over high heat. Add rice noodles and remove pan from heat. Let stand until tender about 7-8 minutes depending on the noodle. Drain, rinse in cold water and drain again. Put in a shallow bowl.
  • Grill beef satay over medium high heat for 3 to 5 minutes on each side, until nicely seared and cooked through. Transfer to serving platter to rest.

Dipping Sauce

  • Stir together garlic through lime juice and set aside until ready to use. Keep for up to one week in the refridgerator.

To Serve:

  • Serve family style. Put your platters out allowing everyone to fill lettuce cups with rice noodles, carrots, fresh herbs, cucumber, beef, peanuts, plus a drizzle of the dipping sauce. Can also be eaten as a salad.