Before grilling meat, I usually want to marinate the meat in juices for 4 hours. The best juice to choose is orange juice, but you can also try pineapple, apple, and carrot juice for a different flavor. Being marinated in juice for a couple of hours, the meat will turn out very tender and tasty. After that I will marinate in sauce overnight and grill it the next day. Give it good care and diligence, you will have wonderful grilled meat. By adding dark soy sauce to the meat, it will have a darker, smokier color when done. If you don’t have dark soy sauce, you can use regular soy sauce instead. You can also substitute the beef for chicken breast, or pork tenderloin if you prefer.
Grilled Lemongrass Beef Skewers Recipe – Thit Bo Nuong Xa
Ingredients:
– 1/2 cup orange juice
– 3 pounds beef tenderloin tip, cut 2 inches wide and 3 inches thick
– 2 tablespoons of honey or syrup
– 1 tablespoon of fish sauce
– 1/2 tablespoon of salt
– 3 tablespoons of soy sauce
– 1 tablespoon dark soy sauce (optional, if you don’t have dark soy sauce, use regular soy sauce instead)
– 3 tablespoons minced lemongrass (= 1 lemongrass stalk, trimmed and chopped)
– 2 tablespoons of pepper
– 1 tablespoon minced garlic (3 cloves of garlic)
– 2 tablespoons of cooking wine
– 1.5 tablespoons of sesame oil
Clean the meat, cut it into slices and dry it with a paper towel. Marinate in orange juice for 4 hours. Combine all the above ingredients in the marinated meat. Leave the juice inside. Use your fingers to mix the ingredients, making sure each strip is covered on both sides. Cover with plastic wrap and marinate for at least 1 hour or overnight in the refrigerator.
Remove from refrigerator 30 minutes before stringing. Meanwhile, soak 24 to 30 bamboo skewers, each 8 to 10 inches long, in water to cover for at least 45 minutes.
To grill the meat, prepare a charcoal fire or preheat a gas grill to medium heat. While the grill is heating, drain the skewers and thread them with the meat, placing 2 to 3 strips on each skewer. When the meat is browned and a little charred around the edge, flip it once and finish on the other side.
Tip: Do not turn the meat more than once. Doing so will make the meat dry and not juicy when you’re done. This dish can be served with some leaf lettuce or presented in a salad roll or noodle dish. Sprinkle some crushed peanuts and fried onions on top if you like.
for 4 people
Enjoy!
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