Lemongrass Beef Skewers

Steps

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1. 1
   Slice the beef tenderloin into thin slices about 3 millimeters thick. Partially freezing the meat beforehand makes slicing easier.
   ≈0:18
2. 2
   Place the beef slices in a mixing bowl. Crush the lemongrass to release its fragrance, then finely chop it. Use only the white and pale yellow portions, as the green parts are tougher and less fragrant.
   ≈0:44
3. 3
   Add the finely chopped lemongrass to the beef. Mince 2 garlic cloves and add them to the bowl.
   ≈1:06
4. 4
   Add 1 teaspoon of grated ginger.
   ≈1:25
5. 5
   Add ½ teaspoon salt, ½ tablespoon sugar, ¼ teaspoon baking soda, and ground pepper. The baking soda helps tenderize the beef.
   ≈1:31
6. 6
   Add 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, and 1 tablespoon vegetable oil.
   ≈1:43
7. 7
   Mix all ingredients thoroughly. Because the beef slices are thin, the marinade penetrates quickly. Let rest for 30 minutes.
   ≈1:58
8. 8
   Bring a pot of water to a boil and cook 400g of rice noodles. Stir briefly to prevent sticking and cook for 5 minutes. Rinse under cold water to stop the cooking process and let drain.
   ≈2:13
9. 9
   Thread the marinated beef slices onto bamboo skewers in accordion-like folds. This technique ensures the outer layers are nicely seared while the center remains tender and juicy.
   ≈3:09
10. 10
    Preheat a pan over high heat until very hot. Add 1 tablespoon of vegetable oil and spread it around. Place half of the skewers in the pan and grill for 1 minute on each side.
    ≈3:37
11. 11
    Remove the first batch of skewers. Add another tablespoon of vegetable oil and grill the remaining skewers for 1 minute on each side.
    ≈4:07
12. 12
    Arrange the cooked rice noodles, grilled skewers, fresh herbs (mint, cilantro, Vietnamese mint, and Chinese cilantro), salad leaves, and crushed roasted peanuts on a plate. Serve with spring roll dipping sauce. The beef can be wrapped in lettuce leaves.
    ≈4:25