Description
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Ingredients
- 1 tablespoon grated fresh ginger root
- 4 cloves garlic, crushed
- 2 tablespoons minced onion
- ¼ cup packed brown sugar
- ¼ cup fish sauce
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- ½ teaspoon ground turmeric
- ⅛ teaspoon cayenne pepper
- 1 2-inch piece of fresh lemon grass (white part only)
- 2 pounds beef top sirloin, trimmed
- 4 12-inch long metal skewers
Instructions
- Whisk together brown sugar
- fish sauce
- garlic
- onion
- oil
- soy sauce
- coriander
- ginger
- cumin
- turmeric
- and cayenne pepper in a mixing bowl until smooth.
- Bruise lemongrass by hitting it lightly several times with the back of a large chef’s knife; mince lemongrass and add to marinade.
- Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated
- about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat. Lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.
- Arrange skewers on the preheated grill; cook until meat stops sticking to the grill
- 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks
- 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink
- about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs 30 mins
Servings: 4