Lemongrass Beef Skewers Food

LEMONGRASS GROUND BEEF SKEWERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
• Form meat mixture into 12 meatballs. Thread onto skewers.
• Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

LEMONGRASS BEEF SKEWERS

Steps:

• Soak 8 bamboo skewers in cold water for 30 minutes.
• 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.
• 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. Serve with the remaining ingredients on the side, bundling the meat, cucumber, and herbs inside the lettuce leaves if desired.

BEEF AND LEMONGRASS SKEWERS CAMBODIAN STYLE

Steps:

• Slice beef into long thin strips 1/8 inch by 1 inch by 5 inches long.
• Combine the garlic, lemongrass, coriander, sugar and fish sauce in a mortar and pestle until mixture is a paste. Use a blender or food processor if you have to. Marinate meat for 12 to 24 hours in this mixture.
• Make Peanut Sauce: Heat the oil in a small pan and add the garlic, chili paste and tomato paste. Fry until the garlic turns light golden brown. Add the broth, peanut butter, hoisin and sugar, and simmer for 3 minutes. Cool and add the peanuts and chilies. Set aside.
• Thread beef onto skewers, grill briefly to medium rare over high direct heat and serve with the sauce for dipping, garnishing with the nuts.

GRILLED LEMONGRASS BEEF SKEWERS

Steps:

• To make the marinade, combine the shallot, brown sugar, salt, and pepper in a mortar and pound into a rough paste. (Or, use an electric mini-chopper.) Transfer to a bowl, add the shrimp sauce, fish sauce, oil, lemongrass, and sesame seeds, and stir to mix. Set aside.
• If you have time, place the beef in the freezer for about 15 minutes. It will firm up, making it easier to cut. Slice the beef across the grain into thin strips a scant 1/4 inch thick, about 1 inch wide, and 2 to 3 inches long. (You may need to angle the knife to yield strips that are wide enough.)
• Add the beef to the marinade and use your fingers to combine, making sure that each strip is coated on both sides. Cover with plastic wrap and marinate at room temperature for 1 hour. (For more tender meat, marinate in the refrigerator for up to 24 hours. Remove from the refrigerator 30 minutes prior to skewering.) 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 beef, prepare a medium-low charcoal fire (you can hold your hand over the rack for no more than 5 or 6 seconds) or preheat a gas grill to medium-low. To broil the beef, position a rack about 4 inches from the heat source and preheat the oven for 20 minutes so it is nice and hot.
• While the grill or broiler heats, drain the skewers and thread the beef onto them, putting 1 or 2 strips on each skewer. If you are broiling, put the skewers on an aluminum foil-lined baking sheet. Place the skewers on the grill rack or slip the baking sheet under the broiler. Grill or broil, turning the skewers once, for 3 to 4 minutes on each side, or until the beef is browned and a little charred at the edge.
• Arrange the skewers on a platter and serve at once with the sauce on the side. Diners can dip the skewers in the sauce or spoon the sauce onto the skewers.

CHICKEN ON LEMONGRASS SKEWERS

Steps:

• Cut approx 3cm (1.2in) from the lemongrass (not the hard white part, the other end). Finely chop.
• Combine chopped lemongrass, peanut oil, lime rind and coriander in a shallow non-reactive dish.
• Cut each chicken breast into 4, and thread onto lemongrass skewers. The lemongrass skewers may bend, if this happens carefully use a knife to cut a slit into the chicken - it should thread on easily now.
• Place skewers in with marinade and turn to fully coat.
• Cover and marinade for 3 hours or overnight.
• Cook skewers on lightly oiled bbq until chicken is browned and cooked through.
• Combine dressing ingredients in a screw top jar and shake to combine.
• Serve chicken skewers over rice (optional) and top with dressing.

GRILLED LEMONGRASS BEEF AND NOODLE SALAD

Steps:

• Make marinade:
• Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
• In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
• In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
• Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
• Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
• While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
• In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.