Ingredients
4
4 servings
- •0.25 cup packed brown sugar
- •0.25 cup fish sauce
- •4 cloves garlic, crushed
- •2 tablespoons minced onion
- •2 tablespoons vegetable oil
- •2 tablespoons soy sauce
- •2 tablespoons ground coriander
- •1 tablespoon grated fresh ginger root
- •1 tablespoon ground cumin
- •0.5 teaspoon ground turmeric
- •0.125 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.
Nutritional Facts
Per 4 servings
- Calories: 484
- Carbohydrate: 19g
- Fat: 27g
- Fiber: 2g
- Protein: 40g
- Sugar: 14g
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