Ingredients for one beef tri-tip roast:
2 1/2 pound trimmed beef tri-tip top roast
6 cloves garlic, crushed
1/3 cup chopped lemon grass (peel off woodiest parts, pound with back of knife, then chop)
3 tablespoons grated fresh ginger root
2 tablespoons grated raw onion
1/3 cup fish sauce
3 tablespoons soy sauce
1/4 cup seasoned rice vinegar
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/3 cup packed brown sugar
2 tablespoons vegetable oil
Directions:
1.Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
2.Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince the lemongrass and add to the marinade.
3.Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
4.Preheat an outdoor grill for high heat and lightly oil the grate.
5.Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
6.Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cooks until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto the first side again and cook until meat is still slightly pink 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
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