Spicy Lemongrass and Chili Beef Skewers with Tamarind Glaze

Instructions

1. 1

   Prepare the marinade base: Finely chop the white part of the lemongrass, mince the garlic cloves, and finely chop the Thai bird's eye chilies. Bruise the cilantro roots using a mortar and pestle.

   ~10 min
2. 2

   In a large bowl, combine the chopped lemongrass, minced garlic, chopped chilies, bruised cilantro roots, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well.

   ~5 min
3. 3

   Cut the beef sirloin into 1-inch cubes, trimming any excess fat.

   ~5 min
4. 4

   Add the beef cubes to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours for deeper flavor.

   ~240 min
5. 5

   While the beef marinates, prepare the tamarind glaze: In a small saucepan, combine tamarind paste, honey, and water. Heat over medium-low heat, stirring constantly, until the glaze thickens slightly and becomes smooth. This should take about 5-7 minutes. Set aside.

   ~10 min
6. 6

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated beef cubes onto the skewers, leaving a small gap between each piece for even cooking.

   ~15 min
7. 7

   Preheat your grill to medium-high heat.

   ~10 min
8. 8

   Grill the beef skewers for approximately 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Brush with the tamarind glaze during the last minute of grilling.

   ~8 min
9. 9

   Remove the skewers from the grill and let them rest for a few minutes before serving.

   ~5 min