Vietnamese Grilled Beef

I have to say that when it comes to grilled meat, nothing beats the flavours of Southeast Asia. Since my mother is terrible with recipes and explaining things to me in general, I had to turn to the net and found this.

Ingredients (all measurements approximate):
2 lbs sirloin tip, partially frozen for easier slicing.
2 stalks green onions, minced/thinly sliced
3 cloves garlic, minced
2 tbs sugar
3 tbs fish sauce


Method:
Slice the beef against the grain, about 2mm thickness if you can manage. 5mm is probably more realistic.
Using a meat pounder, pound meat to thin and tenderize it. Be careful not to beat it to the point that it breaks apart.
In a bowl, mix together onions, garlic, sugar and fish sauce.
Eyeball the sauce with the amount of meat to ensure you have enough sauce to coat the meat slices. Adjust accordingly.
Coat each slice of meat in sauce and place in a bowl. If you have extra sauce, pour it in.
Cover and let stand for 30 minutes at room temperature.
If using wooden skewers, soak about 12 long ones in water for 30 minutes, to prevent burning.
Thread meat onto skewers and grill until cooked (~8 minutes), turning once.
Serve with vermicelli/rice.



Comments:
The recipe that I saw had oil brushed on the meat. We didn't, because that would've kicked up flames and caused excess charring. If that's your thing, then by all means.

Cutting against the grain helps for easier chewing, since the meat is more likely to come apart. Super important if you don't want to look like a cow, or choke on meat that won't sever.

Be careful not to overload the skewers. Folding makes it difficult to cook the meat evenly.

Holy F! The skewers were hot!

The picture's crummy. I took it as I was putting away leftovers.



Verdict:
Thumbs up!