Ingredients for Lemon Grass Marinade
- Lemongrass
- Brown Sugar
- 2 tablespoons fish sauce
- Vegetable Oil
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How to Make Lemon Grass Marinade
- Remove the root ends, outer leaves, and tough green tops from 2 stalks of lemon grass.
- Finely chop the tender inner core of the lemon grass.
- In a medium bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons fish sauce until the sugar is completely dissolved.
- Add 1/4 cup vegetable oil and the chopped lemon grass to the bowl.
- Whisk everything together until well combined.
- Add 1 pound of your choice of protein (shrimp, boneless, skinless chicken thighs or breasts, thin pork chops, or cubed beef tenderloin) to a resealable plastic bag.
- Pour the marinade over the meat, ensuring it's fully coated. Seal the bag tightly and refrigerate for 2-3 hours, or up to overnight for maximum flavor.
- Remove the meat from the marinade (discard the used marinade). Grill, broil, or pan-fry the marinated meat until cooked through. Cooking times will vary depending on the type and thickness of the meat; use a meat thermometer to ensure it reaches a safe internal temperature.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
55g
Fat
2g
Carbs
4g
