This Vietnamese grilled lemongrass beef skewer recipe captures the bright, fragrant flavors of Southeast Asia with a simple marinade featuring fresh lemongrass, garlic, and a touch of sweetness.
Perfect for outdoor grilling or broiling indoors, these skewers are juicy, flavorful, and easy to prepare ahead.
Serve them with fresh herbs and a dipping sauce for an authentic Vietnamese experience.
Why You’ll Love This Recipe
- The lemongrass infuses the beef with citrusy aroma and flavor, complementing the savory and mild sweetness of the marinade.
- Marinating the beef for at least two hours ensures the meat is tender and well-flavored before grilling.
- Grilling at high heat sears the meat quickly, locking in juices and creating a slightly charred exterior for great texture.
Vietnamese Grilled Lemongrass Beef Skewers
Tender beef skewers marinated in lemongrass, garlic, and spices, then grilled to juicy perfection. A simple, flavorful Vietnamese BBQ dish.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 12 skewers
Ingredients
- 1.5 pounds (680 g) flank steak or sirloin, thinly sliced against the grain
- 3 stalks lemongrass, white part only, finely minced (about 3 tablespoons)
- 3 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon freshly ground black pepper
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)
Instructions
- Prepare the Marinade and Beef In a large bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, vegetable oil, and black pepper. Stir until sugar dissolves. Add the thinly sliced beef and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Assemble the Skewers Thread the marinated beef slices onto the skewers, folding the meat if necessary to fit evenly. Discard any excess marinade.
- Grill the Skewers Preheat grill to medium-high heat (around 400°F or 204°C). Grill the beef skewers for about 3-4 minutes per side, turning once until nicely charred and cooked to at least 145°F (63°C) internal temperature for medium-rare beef. Use a meat thermometer to check doneness.
- Serve Remove from grill and let rest for 5 minutes. Serve warm with fresh herbs, steamed rice, and a side of dipping sauce like nuoc cham or hoisin sauce.
Helpful Tips
- Slice the beef very thinly against the grain for tenderness and easy skewering.
- If you don't have fresh lemongrass, substitute with 1 tablespoon lemon zest and 1 teaspoon ginger for a different but complementary flavor.
- Avoid overcooking the beef to keep it tender and juicy—medium-rare to medium is ideal.
- Always use a meat thermometer to ensure safe cooking temperatures.
Storage and Make-Ahead
Refrigerate leftover cooked skewers in an airtight container for up to 3 days.
Reheat gently in a skillet or oven to avoid drying out the meat.
Do not freeze cooked skewers as reheating may affect texture significantly.
Frequently Asked Questions
Can I use other cuts of beef for these skewers?
Yes, flank steak or sirloin work best due to their tenderness and ability to absorb marinade, but you can also try skirt steak or ribeye if sliced thinly.
Is it safe to eat beef cooked rare on these skewers?
For safety, the USDA recommends cooking beef to a minimum internal temperature of 145°F (63°C) with a rest time of at least 3 minutes.
Can I prepare the marinade in advance?
Yes, you can make the marinade up to 24 hours ahead to deepen the flavors; just store it refrigerated until ready to use.
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