Vietnamese Marinade Sauce for Beef Barbecue
These skewers of tender lemongrass beef get a punch of flavor from lemongrass, cilantro, fish sauce, and oyster sauce, and need only 15 minutes to marinate.
- Prep Time:
15 mins - Cook Time:
10 mins - Total Time:
25 mins *
* Plus marinating time.
Spring is around the corner and it's time to fire up the grill. But, honestly, these lemongrass beef skewers are so good you won't really care what season it is. Besides these skewers cook really quickly on a hot grill so you won't be on cooking duty for long.
The marinade is key
This marinade has some of my favorite Vietnamese ingredients like cilantro, lemongrass, oyster sauce, and fish sauce. They all come together to create a really flavorful marinade that gives the beef great flavor in a short amount of time. If you love that Vietnamese flavor balance of salty, sweet, and savory, this will become your new favorite marinade.
The marinade also works great with chicken. I tried this recipe with some boneless, skinless chicken thighs, marinating them for about an hour since I didn't cut up the chicken or put them on skewers. They grilled up beautifully with a nice caramelized exterior.
The cut of beef is also key
The original recipe called for using skirt steak but I found I liked this recipe better with flank steak. The beef is more tender and easier to slice and skewer.
It's also important to cut the beef against the grain to ensure every slice is tender. If you're not sure how to cut the meat against the grain, this article from Better Homes & Garden is very helpful.
What to serve with lemongrass beef skewers
Serve these skewers with some grilled vegetables for an easy dinner. If you have more time and love a good Vietnamese noodle bowl, these skewers would be delicious served with some vermicelli noodles, lots of fresh herbs, and a generous pour of Vietnamese dipping sauce. Check out my recipes for Vietnamese Grilled Chicken with Rice Vermicelli Noodles or Vietnamese Lemongrass Beef Vermicelli Bowls for instructions on how to cook the noodles and make the sauce.
Description
These skewers of tender lemongrass beef get a punch of flavor from lemongrass, cilantro, fish sauce, and oyster sauce, and need only 15 minutes to marinate.
- 2 pounds flank steak
- 1 cup finely chopped cilantro stems and leaves (about 1 large bunch)
- 1/2 cup beer (use a beer you would be interested in drinking – I use Modelo)
- 4 garlic cloves, finely chopped
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons fish sauce
- 1 tablespoon finely chopped lemongrass
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons kosher salt
- Neutral flavored oil (such as grapeseed or canola), for grilling
- Thinly sliced scallions, for garnish
- Prep: If using wooden skewers, soak them in water while preparing the steak and marinade (see Notes).
- Slice steak: Slice the flank steak across the grain on a bias into 1/4-inch-thick strips. Set aside.
- Make marinade: Stir together cilantro leaves and stems, beer, garlic, oyster sauce, sugar, fish sauce, lemongrass, pepper, and salt in a large bowl. Add steak, toss to coat. Marinate steak at room temperature for 15 minutes, tossing occasionally.
- Skewer steak: Remove steak from marinade, and weave onto skewers, folding back and forth, accordion-style.
- Grill: Heat a grill to medium-high heat. Brush skewers lightly with oil. Grill steak, uncovered, turning occasionally, until charred and cooked to desired degree of doneness, 6 to 8 minutes for medium. Garnish with scallions, if desired.
Notes
- I have found that wide flat skewers work better then the typical thin, round ones. The wider surface area grips food better making it easier to flip the skewers over.
- Skewered steak can be covered and chilled for up to 4 hours before grilling.
- Recipe adapted from Food and Wine, July 2020.
Keywords: lemongrass beef, beef skewers, lemongrass recipes
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