Vietnamese Shrimp Skewers & Shaking Beef
with Omsom Lemongrass Sauce & Cucumber Salad | 2 Servings
Shake up a special dinner in honor of Asian Heritage Month with this spotlight on two classic Vietnamese dishes. Shaking beef—a steak stir-fry in a buttery, sweet-soy glaze—is named for the pan-shaking action needed during the searing step. Lemongrass BBQ shrimp is made with women-owned sauce company Omsom’s zippy lemongrass marinade, featuring Red Boat fish sauce and lots of garlic and aromatics. In true Vietnamese style, you’ll serve these umami bombs with a refreshing contrast: crisp, cool, and tangy-sweet cucumber salad, garnished with crunchy peanuts and fragrant fresh cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 unit
Wooden Skewers
3 clove
Garlic
2 unit
Mini Cucumber
1 unit
Red Onion
1 ounce
Peanuts
(Contains Peanuts)
¼ ounce
Cilantro
10 ounce
Shrimp
(Contains Shellfish)
1 unit
Omsom Vietnamese Lemongrass BBQ Marinade
(Contains Fish, Sesame, Shellfish, Soy)
10 ounce
Ranch Steak
¾ cup
Jasmine Rice
4 ounce
Shredded Carrots
5 tablespoon
Rice Wine Vinegar
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
2.5 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Place skewers in a shallow dish and cover with water to soak. • Peel and thinly slice 1 clove garlic. Peel and mince remaining garlic. • Halve cucumber lengthwise; slice into ½-inch-thick half-moons. • Halve, peel, and thinly slice onion. • Roughly chop peanuts. • Roughly chop cilantro, reserving 2-3 whole stems for garnish.
• Rinse shrimp under cold water, then pat dry with paper towels. Place shrimp in a medium bowl. Add half the Omsom Vietnamese Lemongrass BBQ Marinade and 1 tsp sugar (2 tsp for 4 servings). Season with salt and toss to combine. • Pat steak dry with paper towels. Cut steak into 1-inch cubes. Season all over with salt and pepper.
• Heat a drizzle of oil in a small pot over medium heat. Add minced garlic and cook, stirring, until fragrant, about 30 seconds. Add rice, 1¼ cups water (2½ cups for 4 servings), and a pinch of salt. Stir and bring to a boil. Once boiling, reduce to simmer; cover and cook until tender, 15-18 min. Turn off heat, keep covered until ready to serve.
• In a second medium bowl, combine cucumber, carrots, two packets of vinegar (four packets for 4 servings), 1½ tsp sugar (3 tsp for 4), and a pinch of salt. Stir to coat; set aside, stirring occasionally.
• Thread marinated shrimp onto skewers, 4-5 pieces each; discard marinade. • Place shrimp skewers on a lightly oiled baking sheet. Roast on top rack for 4 minutes. • Remove from oven and spoon remaining Omsom Vietnamese Lemongrass BBQ Marinade over skewers. • Return to top rack and roast until shrimp are opaque and fully cooked, 4-5 minutes more. • ALT COOKING: Heat a drizzle of oil in a large grill pan over medium-high heat. Add shrimp skewers; cook until shrimp begins to brown, 2-3 minutes. Flip, then brush with remaining lemongrass marinade. Cook until opaque and fully cooked, 2-3 minutes more.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until beginning to brown, 2-3 minutes. Push to one side of pan; stir occasionally. • Heat another drizzle of oil in empty side of pan. Add steak cubes and sear until beginning to brown, 2-3 minutes. • Flip steak cubes. Cook 1 minute. Add sliced garlic, remaining vinegar, and sweet soy glaze. Stir to combine. Cook 1-2 minutes, or until steak is cooked to desired doneness. • Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 4 servings). Season to taste with salt and pepper.
• Fluff rice with a fork. Divide rice between plates. TIP: to get a perfect mound of rice, spray the insides of 2 small bowls with nonstick spray and pack rice inside. Carefully invert bowls onto plates and slowly lift bowls from rice. • Top rice with shaking beef and sauce. Serve cucumber salad and lemongrass shrimp skewers alongside rice and beef. Garnish with peanuts, chopped cilantro, and whole cilantro stems.
Shrimp are fully cooked when internal temperature reaches 145°.
Steak is fully cooked when internal temperature reaches 145°.
