Vietnamese Sirloin Skewers with Spicy Carrot Salad
- 7 tablespoons fresh juice from 6 to 7 limes, divided
- 1/4 cup ponzu sauce
- 4 tablespoons fish sauce, divided
- 2 tablespoons olive oil
- 1/4 cup packed brown sugar
- Kosher salt
- 1/2 teaspoon crushed red pepper
- 1 1/2 pounds beef sirloin, 1 1/2 inches thick, cut into 1/8â thin planks against the grain
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons minced fresh cilantro leaves
- 1 1/2 cups shredded carrots
- 3/4 cup sugar snap peas, strings removed and sliced into slivers
- 2 serrano chilies, thinly sliced
- Produce
- 6 to 7 limes, fresh juice from (7 tablespoons)
- Carrots (1 1/2 cups)
- Cilantro, fresh leaves (2 tablespoons)
- Serrano chilies (2)
- Sugar snap peas (3/4 cup)
- Meat
- Beef sirloin (1 1/2 pounds)
- Condiments
- Fish sauce (4 tablespoons)
- Ponzu sauce (1/4 cup)
- Rice wine vinegar (1 tablespoon)
- Cooking & Baking
- Brown sugar, packed (1/4 cup)
- Granulated sugar (1 1/2 tablespoons)
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Red pepper (1/2 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 10, 2012 (3 months ago).
22 people saved this recipe.
