Lemongrass Beef Skewers

in

These simple and super flavourful bites by Chef Joshna Maharaj are fresh and rich at the same time.

Lemongrass Beef Skewers

Serves 6 as appetizers

Ingredients

3 lemongrass stalks, bottom 4 inches only, pounded and minced
3 ½ tbsp fish sauce
2 tbsp honey
1 garlic clove, minced
1 tbsp vegetable oil
1 lb boneless sirloin, trimmed
1/4 cup roasted salted peanuts (about 1 ounce), crushed

½ English cucumber, thinly sliced
2 tbsp rice vinegar
juice of 1 lime
1 tbsp vegetable oil
1 tbsp fresh basil, in a chiffonade
1 tbsp fresh mint, in a chiffonade
2 tsp fish sauce
1 tbsp sambal

bibb or boston lettuce, for serving

Method

1. Soak 8 bamboo skewers in cold water for 30 minutes.

2. Whisk together lemongrass, fish sauce, sugar, garlic, and oil. Slice beef very thinly against the grain. Add to marinade, and toss. Let stand at room temperature for 20 minutes.

3. Preheat a grill pan over medium-high heat. Thread beef onto skewers. Grill until browned, about 1 minute per side. Transfer to a platter, tent with foil, and let rest 5 minutes. Sprinkle with peanuts.

4. Combine rice vinegar, lime juice, vegetable oil, fish sauce and sambal and whisk together. Pour over cucumber in a medium bowl and garnish with basil and mint. Toss to combine, and set aside for 15 minutes.

5. Bundle meat and seasoned cucumber in lettuce wrap, or serve separately.

 

Brought to you by

RBC Avion

Also on CBC