I made the marinade as stated in the recipe, but with really coursely ground pepper, ground in a heavy mortar. It was just right. I imagine that if you went with a finer ground 1Tsp would be too much. Also, I am fortunate to have a proper butcher who can hook me up with raw beef sliced so thin it's see-through. This works brilliantly.
Grilled Beef with Lemon Grass and Garlic (Bo Nuong Xa Toi)
Joolia Posted: 01/21/11