Ingredients
Units
Scale
- 1 lb beef flank steak
- 12 bamboo skewers, soaked in water before use
Marinade
- 1 stalk lemongrass, outer leaves removed and lower portion finely chopped
- 2 tablespoons shallot finely chopped
- 4 cloves garlic finely chopped
- 1 small red chili finely chopped (use can use a Jalapeño or Serrano chili)
- 3 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon curry powder
- 1–1/2 SYD All Purpose Rub
- 4 tablespoons water
Instructions
- Cut beef into 1-inch wide strips to fit on skewer
- Whisk the sugar, soy sauce, fish sauce, and water until the sugar is dissolved. Add the lemongrass, shallot, garlic, chili, and rub
- Place beef and marinade in a plastic zip back and marinade in the fridge for about an hour
- Prepare your grill with a hot and cool zone
- Take beef out of bag and scrape off excess marinade
- Thread beef strips onto the bamboo skewers
- In a saucepan, add the leftover marinade and bring to a simmer. Simmer for 5 minutes to sterilize the basting sauce.
- Grill beef on each side about 2-3 minutes. Baste with the simmered marinade
- Use the leftover marinade to dress an Asian slaw using your favorite vegetables. I used bean sprouts, jicama strips, carrot julienne, cilantro, and crushed peanuts. Serve the slaw in a purple cabbage “bowl”
- Use the marinade as a dipping sauce for your beef satay
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: Vietnamese