– 1½ lbs beef sirloin or flank steak, thinly sliced – 3 tablespoons lemongrass paste (or finely minced lemongrass) – 2 tablespoons soy sauce – 1 tablespoon fish sauce – 1 tablespoon brown sugar – 2 garlic cloves, minced – 1 tablespoon vegetable oil – ½ teaspoon black pepper – Bamboo or metal skewers (if bamboo, soak in water 30 minutes)
Combine lemongrass, soy sauce, fish sauce, garlic, brown sugar, oil, and pepper. Marinate sliced beef for at least 1 hour.
If using bamboo skewers, soak them in water for 30 minutes to prevent burning while grilling.
Thread marinated beef slices onto skewers. Don’t overcrowd—leave some space for even cooking and crisp edges.
Heat grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.
Grill skewers 2–3 minutes per side until beef is cooked through with light charring and caramelized edges.
Let skewers rest 2–3 minutes before serving. Garnish with chopped herbs like cilantro or mint, if desired.