Vietnamese Lemongrass Beef Skewers with Charred Scallion Rice
Prep 20 min · Cook 15 min · Serves 2 · medium
Free on iPhone
Aromatic lemongrass-infused beef grilled to smoky perfection, served over fragrant jasmine rice with charred scallions and a bright lime-fish sauce drizzle. This authentic Vietnamese street food dish delivers bold citrus and herbaceous flavors with a beautiful caramelized crust.
Ingredients
- 12 oz beef sirloin, cut into ½-inch thick strips
- 8 pieces wooden skewers, soaked in water for 30 minutes
- 3 stalks fresh lemongrass, white and pale green parts only, minced
- 4 cloves garlic, minced
- 1 medium shallot, minced
- 2 tbsp fish sauce, divided
- 2 tbsp lime juice, fresh squeezed
- 1 tbsp coconut sugar, or brown sugar
- 1 1/2 tbsp sesame oil, divided
- 1 cup jasmine rice, uncooked
- 1 1/2 cups water, for rice
- 4 stalks scallions, cut into 3-inch pieces
- 1 whole red chili, sliced thin, optional
- ¼ cup fresh mint leaves, for garnish
- ¼ cup fresh cilantro, for garnish
Instructions
- 1
Soak wooden skewers in water for 30 minutes to prevent burning.
- 2
Combine minced lemongrass, garlic, shallot, 1 1/2 tbsp fish sauce, lime juice, coconut sugar, and 1 tbsp sesame oil in a bowl to create the marinade.
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