Ingredients Beef Lemongrass Beef Skewers with Ginger and Shallots Be the first to rate & review! A deeply flavorful homemade curry paste, inspired by Nguyen's trips to Bali, is essential to the complex, delicious flavor of these beef skewers. You'll have extra curry paste left over, and that's a good thing: You can freeze it in ice-cube trays, transfer to freezer bags, and store them in the freezer for up to 2 months for marinades, curries, and more. By Christina Nguyen Published on November 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Anna Stockwell Active Time: 45 mins Total Time: 3 hrs 45 mins Servings: 2 Ingredients For the Balinese-Inspired Curry Paste 3 stalks lemongrass 1/2 cup finely chopped ginger (from one 5-inch piece) 2 tablespoons chopped turmeric, chopped (1 finger-size piece) 2 tablespoons finely chopped fresh galangal (1 finger-size piece) 1/2 cup finely chopped shallot (about 2 medium shallots) 1/3 cup chopped garlic (about 6 cloves) 1-2 Thai chiles, finely chopped 8 Makrut lime leaves, thinly sliced 1/2 tablespoon kosher salt 1 teaspoon granulated sugar 1 tablespoon grapeseed, canola, or sunflower oil For the Beef Skewers 1/2 pound thinly sliced steak 2 tablespoons Balinese-Inspired Curry Paste (see above) 1 1/2 teaspoons oyster sauce 1 1/2 teaspoons fish sauce 1 1/2 teaspoons sherry cooking wine 1 1/2 teaspoons honey 4 bamboo skewers, soaked in water overnight Grapeseed, canola, or sunflower oil, for broiling Kosher salt and ground pepper, to taste Cilantro sprigs, for serving Directions Make the Curry Paste Trim and discard upper green leaves and root base from lemongrass stalks, then use the back of a chef's knife or a meat mallet to smash and soften white part of the stalk to break down the fiber. Finely chop the lemongrass. If using a large, heavy mortar and pestle: Transfer the lemongrass, ginger, turmeric, and galangal to the mortar and pound into a coarse paste. Add the shallots, garlic, chiles, lime leaves, sugar, and salt. Continue to pound until the mixture forms a rough paste. Transfer the mixture to a medium bowl, add the oil, and use an immersion blender to puree the paste until it becomes smoother, about 2 minutes. (There will still be some small chunks in the paste; don't worry about getting it perfectly smooth.) If using a food processor: Transfer the lemongrass, ginger, turmeric, and galangal to the bowl of the food processor and pulse into a coarse paste. Add the shallots, garlic, chiles, lime leaves, sugar, and salt. Continue to pulse the mixture until it forms a rough paste, about 3 minutes. Add the oil to the mixture and process until it becomes smoother. (There will still be some small chunks in the paste; don't worry about getting it perfectly smooth.) Make the Beef Skewers Whisk together curry paste, oyster sauce, fish sauce, sherry, and honey in a medium bowl. Add steak and toss to combine. Cover and refrigerate at least 3 hours (or overnight). Heat broiler on high (about 550 degrees) or prepare a grill for high heat. Thread marinated beef onto skewers and place on a wire rack set over a rimmed baking sheet lined with parchment or foil. Lightly brush both sides of each skewer with oil. Broil or grill until skewers are caramelized and lightly charred, flipping once halfway, 4 to 5 minutes per side. Top with cilantro and serve immediately. Rate it Print