Marinated lemon grass beef skewers that can be broiled or grilled. This is a traditional Vietnamese dish, best if dipped in Nuaoc Cham sauce.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.

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  • Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.

  • Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.

Nutrition Facts

204.2 calories; 20.1 g protein; 5.7 g carbohydrates; 60.5 mg cholesterol; 347.7 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
As with almost every Vietnamese dish I've eaten and cooked this is a savory and addictive awesomely good and simple recipe especially when the dish is served with sauteed vegetables sesame green beans and jasmine rice (as mentioned by a previous reviewer) or vermicelli (as mentioned by another). I agree that the lemongrass must be pulverized with a mortar & pestle or in a food processor (you can also buy frozen pulverized lemongrass in little plastic cups in some Asian markets). Additionally only the tender interior of the fresh lemongrass should be used for this as the outer leaves are too fibrous. My one comment about this dish is that it is much more authentic and tastier made with fish sauce (Vietnamese nuoc mam Thai nam pla or even Filipino patis) instead of soy sauce which I know can sometimes be harder to find than the readily available soy sauce. NOTE: the fish sauce I mention is NOT the sweetened American kind served as a dip with fried fish but the Asian version made from fermented fish. Soy sauce makes it universal for everybody to make and still creates a terrific dish. Thanks for sharing this great recipe! Read More
(33)

Most helpful critical review

Rating: 3 stars
01/25/2004
What this recipe lacks is an essential ingredient. The beef is traditionally served with rice vermicelli which can be easily prepared in the following way: 1-soak the vermicelli for about one hour in cold water. Hot water ruins it. 2-have a pot of boiling hot water ready and a hand strainer full of the limp noodles. Dip in for about 30 seconds to 45 seconds and take out. While dipping use chopsticks to mix the noodles around in the striner. 3-continue with remaining noodles until all are cooked. lemongrass tip--put lemongrass stalks in food processor (add a small bit of water if dry)and freeze in small usable portions for future saves time in the future for other dishes like the beef and or use on chicken. Read More
(57)
45 Ratings
  • 5 star values: 23
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
01/25/2004
What this recipe lacks is an essential ingredient. The beef is traditionally served with rice vermicelli which can be easily prepared in the following way: 1-soak the vermicelli for about one hour in cold water. Hot water ruins it. 2-have a pot of boiling hot water ready and a hand strainer full of the limp noodles. Dip in for about 30 seconds to 45 seconds and take out. While dipping use chopsticks to mix the noodles around in the striner. 3-continue with remaining noodles until all are cooked. lemongrass tip--put lemongrass stalks in food processor (add a small bit of water if dry)and freeze in small usable portions for future saves time in the future for other dishes like the beef and or use on chicken. Read More
(57)
Rating: 4 stars
01/25/2004
As with almost every Vietnamese dish I've eaten and cooked this is a savory and addictive awesomely good and simple recipe especially when the dish is served with sauteed vegetables sesame green beans and jasmine rice (as mentioned by a previous reviewer) or vermicelli (as mentioned by another). I agree that the lemongrass must be pulverized with a mortar & pestle or in a food processor (you can also buy frozen pulverized lemongrass in little plastic cups in some Asian markets). Additionally only the tender interior of the fresh lemongrass should be used for this as the outer leaves are too fibrous. My one comment about this dish is that it is much more authentic and tastier made with fish sauce (Vietnamese nuoc mam Thai nam pla or even Filipino patis) instead of soy sauce which I know can sometimes be harder to find than the readily available soy sauce. NOTE: the fish sauce I mention is NOT the sweetened American kind served as a dip with fried fish but the Asian version made from fermented fish. Soy sauce makes it universal for everybody to make and still creates a terrific dish. Thanks for sharing this great recipe! Read More
(33)
Rating: 5 stars
01/25/2004
The flavors here are awesome but if kids will be eating this too I'd put some of the marinade for the kids's portions in a seperate dish before adding the pepper called for in the recipe. Use most of it in the adults marinade but add just a sprinkle for the kids. Also gently pound the lemongrass stalks with a mallet or hammer to help them release their flavor once chopped. This dish will definitely impress guests! Read More
(23)
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Rating: 4 stars
08/02/2006
I'm Vietnamese so I know authentic asian bbq. this is pretty good. i would grab the lemon grass if at all possible because that's the kicker. some people have subbed for lemon juice. don't let the "lemon" in lemon grass fool you. they ate totally different things. When I bbq i usually bbq a few skewers first then adjust the marinade to taste. If you try this recipe feel blessed cause we don't be giving out ancient secrets out all the time. Read More
(22)
Rating: 5 stars
01/25/2004
Excellent dish! I had no grill skewers or lemon grass so I used lemon juice on the steak baked it for 20 minutes at 350 degrees and then combined it with the vegetable portion in a large bowl. Man this was great food! Try it with authentic fried rice! Read More
(16)
Rating: 3 stars
05/01/2006
This wasn't bad. I proably won't make again. Would not go out and buy lemon grass for just this recipe. I would recomment serving this over the lettuce and putting Nuaoc Cham Sauce over it. For some reason my review of how to make the sauce got deleted?????? Here is how you make th sauce: 2 coloves garlic mniced 1 tea crushed red pepper flakes 3 tbs white sugar 2 tbs lime/lemon juice 4 tbs fish sauce 1 cup water. Mix it all together. Read More
(11)
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Rating: 4 stars
01/25/2004
This is fun as well as delicious. Along with the Nuaoc Cham sauce it's a big hit with my whole family especially the children. Read More
(10)
Rating: 5 stars
09/27/2007
I added about 2 inches of grated ginger to the marinade and we cooked these over an open fire while camping. To serve we tossed the meat with rice vermicelli fresh julienne carrots red peppers snap peas and green onions mint corriander and basil and topped with crushed peanuts and Nuoc Cham sauce (crush together 1 clove garlic 2.5 tsp sugar and a pinch of chili pepper powder; add 2 tbsp fish sauce 1/8 fresh lime juiced 2.5 tbsp water or to taste). This was absolutely spectacular! Read More
(8)
Rating: 5 stars
01/25/2004
Made this for family and guests - everyone raved over it - even the kids asked for seconds! I partially froze the beef so I could slice it nice and thin. I also doubled the marinade and used dried lemon grass instead of fresh. Will make again! Read More
(6)