Food & Cooking Recipes Appetizers Finger Food Recipes Lemongrass Beef Skewers 3.2 (32) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 35 mins Servings: 4 Upend your dinner routine with these easy-to-assemble beef skewers. Ingredients 3 lemongrass stalks, bottom 4 inches only, minced 3 tablespoons plus 1 ½ 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 ¼ cup roasted salted peanuts (about 1 ounce), crushed ½ 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 Directions Soak 8 bamboo skewers in cold water for 30 minutes. 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. 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. Rate it Print