Sach Ko Ang

Step 1

Toss shallot, garlic, ginger, and vegetables in a medium bowl to combine, then add vinegar, palm sugar, and salt. Cover and let sit at room temperature at least 30 minutes for a quick-pickle, or chill up to 12 hours..

Step 2

Pulse lemongrass, chiles, shallots, garlic, lime leaves, galangal, turmeric, oyster sauce, palm sugar, fish sauce, garlic powder, 2 Tbsp. oil, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a food processor to a finely textured paste.

Step 3

Transfer paste to a large bowl and add beef. Using your hands, massage paste into meat until completely coated. Cover and let sit at room temperature at least 30 minutes, or chill up to 12 hours. If chilling, let beef sit out at room temperature 1 hour before grilling.

Step 4

Prepare a grill for medium-high heat; oil grate. Thread beef onto skewers. (Alternatively, you can cook these in a cast-iron skillet lightly coated with oil.) Grill, turning about every minute or so, until browned and lightly charred in spots, 6–8 minutes for medium, or done to your liking. (The beef should be firm to the touch with a little bounce when pressed and slightly pink in the center.)

Step 5

Transfer skewers to plates and very lightly season with salt. Drain pickles and serve on the side.