Vietnamese beef skewers
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- Prep Time15 mins
- Total Time15 mins
- Makes30 skewers
Andreas Trauttmansdorff
Ingredients
500 g top sirloin steaks, preferably 1-in. thick
30 small wooden skewers
2 tbsp vegetable oil
5 garlic cloves
1 tbsp finely grated fresh ginger
1 tbsp lemon zest
1 tsp ground coriander
1 tsp cinnamon
2 tbsp soy sauce
1/4 cup finely chopped fresh mint, optional
Instructions
To make steak easier to thinly slice, place in freezer, about 30 minutes. Meanwhile, line a shallow-rimmed baking sheet with foil. Soak skewers in warm water.
In a medium-size bowl, stir oil with garlic, ginger, lemon peel, coriander and cinnamon. Mixture will form a paste. After steak has chilled 30 minutes, thinly slice across the grain into very thin strips. Add beef to garlic mixture and stir until evenly coated. Refrigerate if not cooking immediately.
When ready to cook, position oven rack in top third of oven. Preheat broiler. Tightly thread 1 strip of beef onto each skewer. If strips are small, thread 2 or 3 strips onto a skewer.
Place skewers on baking sheet. It will be a tight fit. Brush with soy sauce. Broil until meat loses its pink colour, 5 to 7 minutes. You don't need to turn skewers. Arrange on a platter and sprinkle with mint. Add lemon and lime wedges, if you wish.
Nutrition (per serving)
Calories 28, Protein 2.9g, Carbohydrates 0.4g, Fat 1.5g, Fibre 0.1g, Sodium 74mg.
Slicing beef into thin strips for quick cooking also makes it super-tender. And you can thread these gingery strips onto skewers a day or two ahead of broiling so there is no last-minute fussing.
Make Ahead
Prepare beef and thread onto skewers up to 2 days before broiling. Keep in a covered container or seal in a large plastic bag in the refrigerator.