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Charred Chile-Rubbed Beef Skewers with Thai Basil Dipping Sauce Recipe


Charred Chili Rubbed Beef Skewers with Thai Basil Dipping Sauce

To be even healthier, you can use chicken instead of beef. The beef is grilled medium-rare and the flavors will make you a star at your next party or family meal!


For the marinade:

  • 6 cloves garlic, sliced thin
  • 6 Thai chiles, sliced thin
  • 1 cup soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 4 tablespoons orange zest, pith removed
  • 3 ounces cilantro, washed and dried
  • 2 teaspoons oil

For the dipping sauce:

  • 2 ounces Thai basil
  • 8 ounces grapeseed oil
  • 1 teaspoon salt
  • 2 egg yolks
  • 4 tablespoons lime juice
  • 2 teaspoons fish sauce
  • 8 tablespoons water

For the meat:

  • 16 skewers soaked overnight in water
  • 1 pound of beef sirloin


For the marinade:

Place all ingredients in blender and purée.

For the dipping sauce:

Blanch the basil, then shock in a bowl over ice. Then purée with basil with the oil and salt until bright green, then strain through a chinois. Blend eggs in a Robot-Coupe with lime juice, fish sauce, and water. Then blend together with the basil oil to make mayonnaise.

For the meat:

Cut meat across the grain into thin strips and then skewer meat. Dip beef skewers in marinade for 1 minute and grill immediately on a hot grill until charred.

Serve the Thai basil dip alongside the skewers of meat.