Marinade
- 8 cloves garlic (minced fine)
- 2 TBS ginger (minced fine)
- 3 thai chili (minced fine) (optional)
- 2 TSP lemongrass powder (or 2 stalks of lemongrass, pureed very fine)
- 1 TSP lemon juice (if using lemongrass powder)
- 1 TSP ground tumeric
- 2 TBS of honey or sweetener (add more if you like it sweeter)
- 1 TBS (3 cubes) chicken bouillon
- 1 TBS soy sauce
- 1 TBS oyster sauce
- 5 TBS char siu sauce
- 1 TBS sesame seeds
- 1 TSP sesame oil
- 1 TBS vegetable oil
Beef
- 2-3 LB chuck roast (cut into long ~¼” thick x 1″ wide strips)
- 16-20 bamboo skewers (soaked in water if grilling)
- Combine the marinade ingredients well, then add to the beef strips and coat well.
- Let the beef marinate for at least 4 hours, or overnight for best flavor.
- If grilling, soak your bamboo skewers for at least 30 minutes to an hour prior to avoid ignition.
- Skewer the beef into long wavy ribbons from top to bottom.
- Grill over high heat, or griddle at 400° for 3-4 minutes on each side until medium.