How to Make Vietnamese Grilled Lemongrass Beef Skewers – Thit Bo Nuong Xa

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Before grilling meat, I usually want to marinade the meat in juice for 4 hours. Best juice to choose is orange juice, but you can also try pineapple, apple and carrot juice for a different flavor. Being marinated in juice for couple hours, the meat will turn out very tender and flavorful. After that, I will marinade in sauce overnight and grill the next day. Give it a good care and due dilligence, you will have a wonderful grilled meat. By adding dark soy sauce to the meat, it will have a darker, smoky color when it’s done. If you don’t have dark soy sauce, you can use regular soy sauce instead. You can also substitute beef with chicken breast, or pork sirloin if you prefer.

Recipe for Grilled Lemongrass Beef Skewers – Thit Bo Nuong Xa

Ingredients:

– 1/2 cup orange juice

– 3 lbs beef sirloin tip, trim in 2 inch wide and.3 inch thick

– 2 tbsp honey or syrup

– 1 tbsp fish sauce

– 1/2 tbsp salt

– 3 tbsp soy sauce

– 1 tbsp dark soy sauce (optional, if you don’t have dark soy sauce, use regular soy sauce instead)

– 3 tbsp minced lemongrass (=1 stalk lemongrass, trimmed and minced)

– 2 tbsp pepper

– 1 tbsp minced garlic (3 cloves garlic)

– 2 tbsp cooking wine

– 1.5 tbsp sesame oil

Clean the beef, trim into slices and pat dry using a paper towel. Marinade in orange juice for 4 hours. Combine all the ingredients above into marinaded beef. Leave the juice in. Use your fingers to mix the ingredients up, making sure that each strip is coated on both sides. Cover with plastic wrap and marinade for at least 1 hour or overnight in the refrigerator.

Remove from the refrigerator 30 minutes before skewering. Meanwhile, soak 24 to 30 bamboo skewers, each 8 to 10 inches long, in water to cover for at least 45 minutes.

To grill the beef, prepare a charcoal fire or preheat a gas grill to medium heat. While the grill is heated, drain the skewers and thread the beef onto them, putting 2 to 3 strips on each skewer. When beef is browned and a little charred at the edge, turn it around once and finish the other side.

Tip: Do not turn beef around more than once. Doing so, you will make the beef dry and not juicy when finished. This dish can be accompanied with some leafy lettuce or featured in a salad roll or noodle bowls. Sprinkle some crushed peanuts and fried onion on the top if desired.

Serves 4

Enjoy!

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Source by Lena Ho

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