Ingredients

• 0.25 cups packed brown sugar
• 0.25 cups fish sauce
• 4 cloves garlic , crushed
• 2 tablespoons minced onion
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons ground coriander
• 1 tablespoon grated fresh ginger root
• 1 tablespoon ground cumin
• 0.5 teaspoons ground turmeric
• 0.13 teaspoons cayenne pepper
• 1 2-inch piece of fresh lemon grass , white part only
• 2 pounds beef top sirloin , trimmed
• 4 12-inch long metal skewers

Instructions

1. 1 Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.
2. 2 Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.
3. 3 Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
4. 4 Preheat an outdoor grill for high heat. Lightly oil the grate.
5. 5 Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.
6. 6 Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

Nutrition per serving