Vietnamese beef skewers

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15 min


30 skewers

* PLUS Broiling Time: 5 minutes, Freezing Time: 30 minutes
Vietnamese beef skewers

Andreas Trauttmansdorff


  • 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


  • 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
  • 2.9 g,
  • Carbohydrates
  • 0.4 g,
  • Fat
  • 1.5 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 74 mg.

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.