Tender strips of beef marinated in fish sauce, garlic, and lemongrass, then grilled over charcoal until smoky and slightly charred. Served with fresh herbs, sticky rice, and spicy jeow dipping sauce.
Ingredients
500g beef sirloin, sliced thin
3 tablespoons fish sauce
4 cloves garlic, minced
2 stalks lemongrass, minced
1 tablespoon oyster sauce
1 teaspoon sugar
Fresh herbs for serving
Sticky rice for serving
Instructions
1Combine fish sauce, garlic, lemongrass, oyster sauce, and sugar to make the marinade.
2Toss the thinly sliced beef in the marinade and refrigerate for at least one hour.
3Thread the beef strips onto soaked bamboo skewers.
4Grill over high charcoal heat for three to four minutes per side until charred at the edges.
5Rest for five minutes before serving.
6Serve with sticky rice, fresh herbs, and jeow dipping sauce.
Did You Know?
In Laos, ping sin is the universal accompaniment to Beer Lao, and no evening gathering is complete without a plate of these smoky grilled beef strips.