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tm cookbook lao beef skewers

Lao Beef Skewers

This dish is a customer favorite at Bob Somsith’s Austin food truck, SXSE Food Co.
Servings 4

Ingredients  

Basting sauce

  • ½ cup oyster sauce
  • ¾ cup hoisin sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon sriracha
  • ¼ cup water
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon sugar
  • 2 teaspoons ground dried lemongrass

Jeow som (dipping sauce)

  • 6 garlic cloves, finely minced
  • 1 red Thai chile, finely chopped
  • 1 one-inch piece peeled ginger, chopped
  • ½ teaspoon kosher salt
  • 2 teaspoons sugar
  • ¹⁄₃ cup fish sauce
  • ¹⁄₃ cup fresh lime juice

Beef skewers

  • 2 pounds ribeye, cut into 1½-inch cubes and pierced with bamboo skewers (soak in water before using)

Directions 

To make the basting sauce:

  • Add all ingredients to a bowl and whisk to combine.

To make the jeow som:

  • In a food processor, combine the garlic, chile, ginger, salt, and sugar and process into a paste. Add fish sauce and lime juice and pulse to combine.

To make the beef skewers:

  • Heat a grill until very hot.
  • Brush skewers with basting sauce. Cook, turning frequently, about 12 minutes total for medium-rare. Serve with jasmine rice and jeow som, for dipping.