How to Make Beef Satay

In a bowl, combine the brown sugar, fish sauce, minced garlic, onion, vegetable oil, soy sauce, ground coriander, ginger, cumin, turmeric, and cayenne, stirring until the mixture is uniform.

Using the side of a heavy kitchen blade, gently pound the lemongrass several times to release its oils; then, finely chop it and incorporate into the marinade.

Slice the sirloin beef into strips approximately 2.5 inches in length and 1/8 inch deep. Mix the beef into the marinade for about 60 seconds until well coated, then cover and refrigerate for 2 to 4 hours.

Get an outdoor grill ready at a high temperature and lightly grease the cooking rack.

Take the beef out of the marinade, shaking off any excess liquid. Slide one-fourth of the meat onto each individual metal skewer and dispose of the used marinade.

Place the skewers on the hot grill; sear for 1 to 2 minutes until the meat releases easily. Turn the skewers and grill until they are nicely charred with marks, about 2 to 2.5 minutes. Flip once more and cook for another 2 minutes until the center is slightly pink. Remove to a tray and let them sit for 2 minutes before eating.