Lemongrass Ground Beef Skewers Recipes

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.

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).

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.

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.