Vietnamese Beef Skewers

Vietnamese Beef Skewers
15 min.
1 hr 25 min.
Ready in


for 6 appetizer servings
1 shallot (chopped)
1 teaspoon brown sugar
teaspoon salt
¼ teaspoon black peppercorn
1 teaspoon Fish sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
1 stalk Lemongrass (trimmed and minced)
16 ounces tri-tip Steak (well-trimmed)
16 Lemongrass (for use as skewers)
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Kitchen utensils

1 Small bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula

Preparation steps

Step 1/5
To make the marinade, combine the shallot, brown sugar, salt, and pepper in a mortar and pound into a smooth paste. Transfer to a bowl, add fish sauce, soy sauce, sesame oil and lemongrass and stir to mix. Set aside.
Step 2/5
Slice the beef across the grain into thin strips, about 1/4 inch thick, about 1 inch wide, and 2-3 inches long. Add the beef to the marinade and combine. Cover with plastic wrap and marinate at room temperature for 1 hour.
Step 3/5
Meanwhile, soak lemongrass skewers, in water to cover for at least 30 minutes.
Step 4/5
To grill the beef, preheat a gas grill to medium-low. Meanwhile, drain the skewers and wrap 1 – 2 pieces of beef tightly around each stalk of lemon grass. Place the skewers (open side down) on the grill rack. Grill 3 to 4 minutes on each side, or until the beef is browned and a little charred.
Step 5/5
Arrange the skewers on a platter and serve at once.