Spicy Beef Ribbons

These are Southeast Asian-leaning beef skewers that grill in under 5 minutes and pack serious flavor in every ribbon. Thin strips of rump roast (or flank, sirloin tip, or skirt steak) get a quick bath in a punchy marinade of sesame oil, fresh ginger, garlic, cilantro, soy sauce, lime, and a hit of red hot pepper sauce.

Weaving the strips back and forth on the skewer is the technique you need. Threaded straight, the meat dangles and chars unevenly. Woven, it sits flat against the grill grates, getting beautiful caramelized stripes and cooking through in under 3 minutes a side.

Slice the beef across the grain at ⅛ inch thickness. Cutting against the grain shortens the muscle fibers and gives you tender ribbons. Cutting with the grain gives you chewy shoelaces. A 20 minute rest in the freezer firms the meat up enough to slice cleanly.

The marinade is balanced: salty (soy), acidic (lime, rice vinegar), spicy (hot sauce), sweet (a pinch of sugar), aromatic (ginger, garlic, cilantro). Skip any one and the meat falls flat. The rice vinegar and lime juice tenderize while the sesame and aromatics flavor.

Chef Tips

• Soak wooden skewers in water for at least 20 minutes before threading. Otherwise they char to ash on the grill.
• Marinate at least 1 hour, but no more than 4. The acid in lime and vinegar will start to break down the protein and turn the meat mushy past that point.
• Grill on the hottest setting you have, with the lid open. Quick-sear is the goal, low and slow turns these into shoe leather.
• Reserve a few tablespoons of marinade before adding the beef and use it as a dipping sauce or drizzle for serving.

Variations

• Swap beef for thin-sliced chicken thigh or pork tenderloin, reducing grill time slightly.
• Add 1 tablespoon of fish sauce to the marinade for a more Vietnamese-leaning bo nuong flavor.
• Serve over jasmine rice with quick-pickled cucumbers and extra cilantro for a complete plate.