Vietnamese Lemongrass Beef Skewers with Charred Scallion Oil

Ingredients

• 14 oz beef sirloin or ribeye, cut into 1 1/2-inch cubes
• 3 stalks fresh lemongrass, white and light green parts, minced
• 4 cloves garlic, minced
• 1 medium shallot, minced
• 2 tbsp fish sauce, vietnamese nuoc mam
• 1 tbsp honey
• 1 1/2 tbsp lime juice, fresh
• 2 tbsp vegetable oil, divided
• 4 stalks scallions, white and light green parts only
• 1/4 tsp red chili flake, optional
• 1/4 tsp black pepper
• 1 cup jasmine rice, cooked
• 1 medium cucumber, sliced lengthwise
• 2 tbsp rice vinegar, for pickling
• 1 tsp sugar, for pickling
• 1/4 cup fresh mint leaves, for garnish
• 1/4 cup fresh cilantro, for garnish

Instructions

1. 1

   In a bowl, combine minced lemongrass, garlic, shallot, fish sauce, honey, lime juice, 1 tbsp oil, red chili flake, and black pepper. Mix thoroughly.

2. 2

   Add beef cubes to marinade and toss to coat evenly. Marinate for at least 30 minutes at room temperature or up to 2 hours refrigerated.