Vietnamese Sirloin Skewers With Spicy Carrot Salad

Name: Vietnamese Sirloin Skewers With Spicy Carrot Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 7 tablespoons Fresh lime juice, divided; ¼ cup Ponzu sauce; 4 tablespoons Fish sauce, divided; 2 tablespoons Olive oil; ¼ cup Packed brown sugar; to taste Kosher salt; ½ teaspoon Crushed red pepper; 1½ pounds Beef sirloin, cut into thin planks against the grain; 1½ tablespoons Granulated sugar; 1 tablespoon Rice wine vinegar; 2 tablespoons Fresh cilantro leaves, minced; 1½ cups Shredded carrots; ¾ cup Sugar snap peas, strings removed and sliced into slivers; 2 Serrano chilies, thinly sliced

Recipe GLPR7ba366889e83b4

Vietnamese

Main Course

40 min

379 cal

Servings: 4

Grill

SNAP eligible

Tender beef sirloin marinated in a savory-sweet Vietnamese blend of lime, ponzu, and fish sauce, then grilled on skewers until charred. Served alongside a vibrant, spicy salad of shredded carrots, crisp sugar snap peas, and fresh serrano chilies tossed in a bright lime-vinegar dressing. This dish balances bold umami flavors with heat and fresh herbs for an authentic Vietnamese main course.

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Ingredients

7 tablespoons Fresh lime juice, divided

¼ cup Ponzu sauce

4 tablespoons Fish sauce, divided

2 tablespoons Olive oil

¼ cup Packed brown sugar

to taste Kosher salt

½ teaspoon Crushed red pepper

1½ pounds Beef sirloin, cut into thin planks against the grain

1½ tablespoons Granulated sugar

1 tablespoon Rice wine vinegar

2 tablespoons Fresh cilantro leaves, minced

1½ cups Shredded carrots

¾ cup Sugar snap peas, strings removed and sliced into slivers

2 Serrano chilies, thinly sliced

Directions

Combine 4 tablespoons fresh lime juice, ponzu sauce, 3 tablespoons fish sauce, olive oil, brown sugar, and crushed red pepper in a bowl to make the marinade. Season with kosher salt to taste and stir until the sugar dissolves completely.
Place the beef sirloin planks in a shallow dish or resealable bag. Pour the marinade over the beef, ensuring all pieces are well coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours.
While the beef marinates, prepare the salad dressing by whisking together the remaining 3 tablespoons lime juice, remaining 1 tablespoon fish sauce, rice wine vinegar, and granulated sugar in a small bowl until the sugar dissolves. Set aside.
In a large bowl, combine the shredded carrots, sugar snap peas, and serrano chilies. Pour the dressing over the vegetables and toss gently to combine. Stir in the minced cilantro. Let the salad sit for 5 minutes to allow flavors to meld. Adjust seasoning with salt if needed.
Preheat a grill or grill pan to medium-high heat. Thread the marinated beef planks onto metal skewers, folding them accordion-style or layering them flat.
Grill the skewers for 3 to 4 minutes per side, until the beef reaches an internal temperature of 145°F and is nicely charred on the outside. Avoid overcooking to maintain tenderness.
Remove the skewers from the grill and let rest for 2 minutes. Divide the spicy carrot salad among four plates and top each with a beef skewer. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Ponzu sauce and fish sauce will require a second stop—likely Harris Teeter's international aisle or an Asian market—adding real friction to a weeknight plan, though the remaining ingredients are standard Charlotte grocery finds. At roughly $12–14 per serving for quality sirloin, this skews toward weekend entertaining rather than budget weeknight cooking. The stated 40 minutes omits marinating time and skewer prep; expect closer to an hour if you're soaking bamboo skewers and letting meat rest in the marinade. The dish is straightforward to execute once ingredients are gathered, reheats reasonably well, and stretches gracefully if you add rice or noodles, making it solid for a planned dinner but not a spontaneous weeknight pull.