Grilled Vietnamese beef skewers
Chatelaine
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* PLUS Grilling Time: 9 minutes, Marinating Time: 720 minutes
Ingredients
-
1/2 cup
freshly squeezed
lime juice
-
1/3 cup
fish sauce
-
1/4 cup
granulated sugar
-
2 tbsp
vegetable oil
-
1 tbsp
hot chili-garlic sauce
-
3
garlic cloves
, minced
-
2 tbsp
grated fresh
ginger
-
2 tsp
ground
coriander
-
1.5 kg
top sirloin
ground beef
-
16
skewer
-
2
bell peppers
-
Fresh chopped mint or
cilantro
Instructions
- In a large bowl, whisk marinade ingredients. Cut beef into bite-size rectangles, discarding any fat. Stir into marinade. Cover and refrigerate overnight. Stir occasionally.
- When ready to cook, oil grill and heat barbecue to medium-high. If using wooden skewers, soak in water at least 20 min to avoid burning. Cut peppers into squares. Alternately thread beef and peppers onto skewers, and save marinade. Place skewers on grill. Grill with lid closed, turning occasionally and brushing with marinade, for 5 min. Discard remaining marinade. Continue grilling, uncovered, until meat is lightly charred and resists slightly when pressed, 4 to 8 more min. Remove to a platter and sprinkle with mint. Serve with lime wedges. If making ahead, can be warmed in the microwave.
Nutrition (per serving)
- Calories
- 170,
- Protein
- 23 g,
- Carbohydrates
- 4 g,
- Fat
- 6 g,
