Vietnamese Grilled Lemongrass Beef

Instructions

1. Prepare the beef
   Slice the beef against the grain into thin strips about 1/4 inch thick and 2-3 inches long. Place in a large bowl and set aside.
2. Make the marinade
   In a food processor or mortar and pestle, combine the minced lemongrass, garlic, and shallot. Process until a rough paste forms. Add fish sauce, brown sugar, oyster sauce, soy sauce, vegetable oil, and black pepper. Mix thoroughly until sugar dissolves.
3. Marinate the beef
   Pour the marinade over the beef slices and mix well to ensure all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for the best flavor development.
4. Prepare for grilling
   When ready to cook, thread the marinated beef strips onto the pre-soaked bamboo skewers, weaving the meat back and forth in an S-shape. Each skewer should hold about 3-4 pieces of beef. Let the skewers sit at room temperature for 15 minutes while you preheat the grill to medium-high heat.
5. Grill the beef
   Place the beef skewers on the preheated grill and cook for 3-4 minutes per side, until the meat is nicely charred on the edges but still tender. Be careful not to overcook as the thin slices of beef can become tough.
6. Rest and serve
   Transfer the grilled beef skewers to a serving platter and let them rest for 5 minutes. Garnish with fresh cilantro leaves and serve with lime wedges. These skewers pair perfectly with steamed rice, vermicelli noodles, or as part of a Vietnamese rice paper wrap with fresh herbs and vegetables.