Waterfall Beef (Korean)


  • 1 lb skirt steak
  • rice


  • 2 tablespoons chopped lemongrass
  • 1 teaspoon crushed black pepper
  • 2 teaspoons soy sauce


  • 1-2 tablespoons fish sauce
  • 2 tablespoons lim or lemon juice
  • 1 and 1/2 tablespoons soy sauce
  • 1/2 teaspoon toasted chili powder
  • 1 teaspoon sugar


  • 1 ounce sliced shallot
  • 1/4 cup mint leaves
  • 1/4 cup cilantro


  1. Mix marinade ingredients together in a cup or bowl.  Pour over the steak, turning meat to coat.  Set in the refrigerator to marinate.
  2. Combine all dressing ingredients together, stirring until sugar dissolves.  Adjust the fish sauce according to your desired level of saltiness.
  3. Coarsely chop greens.  .
  4. Grill the steak over a hot grill, turning only once or twice to retain the juices.  The meat should still be pink in the center.
  5. Slice cooked meat against the grain.
  6. Toss steak with the greens shallots, and dressing
  7. Another option- Serve steak on top of rice as a main dish.

Source:  Chef James Macari, Harmons’s Cooking School

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