Lemongrass Thai Basil Beef Skewers

Description

Tender flank steak marinated in lemongrass, Thai basil, fish sauce, garlic, and chili for a bright spicy-sweet profile. Grilled over high heat on skewers for charred edges and juicy centers. The Vietnamese nuoc cham drizzle meets Thai aromatic herbs for a fusion twist that's perfect for summer BBQs. Ready in about 30 minutes active time plus marinating.

Cultural Background

This dish draws from Vietnamese lemongrass beef skewers, a staple in southern Vietnamese street food and home grilling traditions where thin slices of beef are marinated in fish sauce and aromatics before quick grilling. Thai influences come through the addition of Thai basil and a nod to Thai grilled meats like those in satay or nam tok preparations, blending the bright herbal notes common in both cuisines. Nuoc cham, the classic Vietnamese dipping sauce, adds the sweet-sour-spicy finish that has roots in Vietnamese communal meals and has been adapted across Southeast Asia.

Recipe Info

PREP TIME: 30 minutes (plus 2-4 hours marinating)
COOK TIME: 10-12 minutes
TOTAL TIME: 45 minutes active plus marinating
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 1.5 pounds flank steak, thinly sliced against the grain into 1/4-inch strips
• 3 stalks lemongrass, tender white parts only, finely minced
• 4 cloves garlic, minced
• 1/2 cup fresh Thai basil leaves, finely chopped
• 3 tablespoons fish sauce
• 2 tablespoons granulated sugar
• 2 tablespoons neutral oil (such as canola or grapeseed), plus more for grilling
• 1-2 Thai red chilies, minced (adjust to taste)
• 1 teaspoon freshly ground black pepper
• 8-12 bamboo skewers, soaked in water for 30 minutes
• For nuoc cham drizzle: 1/4 cup water, 2 tablespoons granulated sugar, 2 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 clove garlic minced, 1 small Thai chili thinly sliced

Instructions

1. In a large bowl, combine the minced lemongrass, minced garlic, chopped Thai basil, 3 tablespoons fish sauce, 2 tablespoons sugar, 2 tablespoons neutral oil, minced chilies, and black pepper; stir until the sugar dissolves.
2. Add the thinly sliced flank steak to the marinade and toss thoroughly to coat every piece; cover and refrigerate for 2-4 hours, turning once or twice.
3. While the beef marinates, prepare the nuoc cham by dissolving 2 tablespoons sugar in 1/4 cup water, then stirring in 2 tablespoons lime juice, 2 tablespoons fish sauce, minced garlic, and sliced chili; set aside at room temperature.
4. Preheat a gas or charcoal grill to high heat (450-550°F), ensuring a clean grate lightly brushed with oil.
5. Thread the marinated beef strips onto the soaked skewers in a loose accordion or S-shape, leaving a little space between pieces for even cooking and charring.
6. Place the skewers on the hot grill and cook uncovered for 2-3 minutes per side, turning occasionally with tongs, until the edges are deeply charred and the centers reach 130-135°F for medium-rare (total 8-12 minutes depending on thickness).
7. Remove skewers from the grill and let rest for 3 minutes; drizzle generously with nuoc cham or serve it on the side for dipping.

Tips

- Slice the flank steak as thinly as possible against the grain and marinate no longer than 4 hours to keep the meat tender without becoming mushy.
- Avoid overcrowding the skewers or grilling over medium heat, as this prevents proper charring and can lead to steaming instead of searing.
- Substitute regular basil or cilantro if Thai basil is unavailable, or add a teaspoon of oyster sauce to the marinade for extra umami depth.

Nutrition

Calories: 380
Protein: 38g
Carbs: 12g
Fat: 20g

Tags

Meat dish, Vietnamese, Thai, Grilled or BBQ