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Lemongrass Beef Skewers

  • Prep:
  • Total Time:
  • Servings: 4
Lemongrass Beef Skewers

Source: Martha Stewart Living, February 2008


  • 3 lemongrass stalks, bottom 4 inches only, minced
  • 3 tablespoons plus 1 1/2 teaspoons fish sauce
  • 2 tablespoons plus 1 teaspoon packed light-brown sugar
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 pound boneless sirloin, trimmed of excess fat
  • 1/4 cup roasted salted peanuts (about 1 ounce), crushed
  • 1/2 English cucumber, thinly sliced on the diagonal (optional)
  • Fresh mint and basil sprigs, for serving
  • Bibb or Boston lettuce leaves, for serving
  • Lime wedges, for squeezing


  1. Soak 8 bamboo skewers in cold water for 30 minutes.

  2. 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.

  3. 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.

Reviews (6)

  • Stephypolarbear 7 Mar, 2012

    This was a pretty good recipe but next time we're gonna put less fish sauce.

  • premes 2 Mar, 2009

    These were a huge hit at my last party.

  • elizabethmandel 23 Jul, 2008

    PS... Rice Noodles was the side (a great addition) and the lemon grass was really tasty. Try to get it if you can.

  • elizabethmandel 23 Jul, 2008

    Oh yum!
    They were great.
    If you are iffy on the fish sauce, then substitute teriyaki sauce. With a fish allergy in the home, I split the recipe and made two versions (one with fish sauce, one with substituting teriyaki for fish sauce.) They both turned out well, but of course the fish sauce was yummier.

  • Pili 22 Jul, 2008

    Everybody loved them! Ate them with Rice Noodles, a complete hit!

  • Laurean855 16 Jul, 2008

    These were a big hit with my kids! The marinade made a delicious glaze that did not burn since they are cooked for such a short time. I omitted the lemongrass because it was not available, and it was still great! It was so nice to be able to cook these in 5 minutes.

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