Serves 4
40 min
Vietnamese Sirloin Skewers With Spicy Carrot Salad
Recipe GLPR7ba366889e83b4
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.
