Serious Eats

Sunday Supper: Vietnamese Sirloin Skewers With Spicy Carrot Salad

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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Carrot salad, laced with sugar snap peas and serrano peppers, offers a bright, refreshing counterpart to caramelized beef skewers.[Photograph: Jennifer Olvera]

Sirloin is an ideal choice for these Vietnamese beef skewers, although flank steak or skirt steak would work well, too. Brown sugar adds a caramelizes crust, while a hefty dose of lime juice lends tang. If you don't have ponzu sauce on hand, soy sauce is an acceptable substitute, but reduce the amount to two tablespoons.

If you don't feel like firing up the grill, broil the meat instead. The cooking time is about the same. Just remember the sugar's caramelization won't be as pronounced as when cooking over a direct flame.

When preparing the carrot salad, be sure to give the flavors time to combine. And if you have leftovers, they're tasty tucked into pita or roti.

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Vietnamese Sirloin Skewers With Spicy Carrot Salad »

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Printed from http://www.seriouseats.com/2012/11/sunday-supper-vietnamese-beef-skewers-spicy-recipe.html

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