Thit Bo Kho

Ingredients

 * 1 pound lean bottom round or sirloin, in one piece 6 inches in diameter
 * 2 stalks fresh lemon grass or 2 tablespoons dri grass
 * 2 small red chile peppers, seeded
 * 2½ tablespoons sugar or honey
 * 1 tablespoon nuoc mam (Vietnamese fish sauce)
 * 3 tablespoons light soy sauce

Directions

 * 1) Cut the beef across the grain onto very thin 3 by 3 inch slices.
 * 2) If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk.
 * 3) Cut into thin slices and finely chop.
 * 4) If you are using dried lemon grass, soak in warm water for 1 hour.
 * 5) Drain and finely chop.
 * 6) Combine the chiles and sugar in a mortar and pestle and pound to a fine paste.
 * 7) Add the chopped lemon grass, sauce and soy sauce and stir to blend (if using a blender, combine all of these and blend to a very fine paste)
 * 8) Spread the paste over the beef pieces to coat both sides.
 * 9) Let marinate for 30 minutes.
 * 10) Spread out each slice of marinated beef on a large, flat wire rack or baking sheet.
 * 11) Let stand in the sun until both sides are completely dried, about 12 hours (you can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days)
 * 12) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400 °F oven and bake until brown and crisp, about 10 minutes.
 * 13) Serve with glutinous rice.