Grilled Beef Skewers with Peanut-Chile Oil

Name: Grilled Beef Skewers with Peanut-Chile Oil
Cuisine: American
Ingredients: 1 lemongrass stalk, outer layers removed, bruised; 1 large shallot, chopped; 2 garlic cloves, chopped; 1 1-inch piece ginger, peeled, chopped; ½ cup vegetable oil (preferably flaxseed oil for omega-3 balance); ½ teaspoon kosher salt; 4 guajillo or New Mexico chiles (or 2 ancho chiles), seeds removed, flesh torn; 1 teaspoon crushed red pepper flakes; ⅓ cup crushed salted, roasted peanuts (increased from ¼ cup for higher choline); 2 tablespoons tahini (added for additional choline and magnesium); 2 teaspoons fish sauce; ½ teaspoon turmeric (added for anti-inflammatory support); 1 lemongrass stalk, outer layers removed; 2 garlic cloves, finely grated; 1 2-inch piece ginger, peeled, finely grated; ¾ cup unsweetened coconut milk; 2 tablespoons fish sauce; 2 tablespoons light brown sugar (reduce to 1½ tablespoons to lower glycemic impact); 1 tablespoon fresh lime juice; 1 teaspoon ground turmeric (increased from ½ teaspoon for anti-inflammatory benefit); ½ teaspoon ground rosemary (added for IL-10 support and antioxidant effects); ¼ teaspoon ground black pepper (adds piperine to enhance curcumin absorption); Vegetable oil (for grill); Kosher salt; Eight 8–12-inch-long metal skewers

13 steps

Updated at: Sat, 06 Dec 2025 09:59:32 GMT

Nutrition balance score

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Ingredients

4 servings

Peanut-Chile Oil

1lemongrass stalk

outer layers removed, bruised

piece, peeled, chopped

½ cupvegetable oil

preferably flaxseed oil for omega-3 balance

½ teaspoonkosher salt

4guajillo chiles

or New Mexico, or 2 ancho chiles, seeds removed, flesh torn

1 teaspooncrushed red pepper flakes

⅓ cupsalted roasted peanuts

crushed, increased from 1/4 cup for higher choline

2 tablespoonstahini

added for additional choline and magnesium

2 teaspoonsfish sauce

½ teaspoonturmeric

added for anti-inflammatory support

Beef Marinade

piece, peeled, finely grated

¾ cupunsweetened coconut milk

2 tablespoonsfish sauce

2 tablespoonslight brown sugar

reduce to 1 1/2 tablespoons to lower glycemic impact

1 tablespoonfresh lime juice

1 teaspoonground turmeric

increased from 1/2 teaspoon for anti-inflammatory benefit

½ teaspoonground rosemary

added for IL-10 support and antioxidant effects

¼ teaspoonground black pepper

adds piperine to enhance curcumin absorption

Instructions

Step 1

Remove tough outer layers from lemongrass. Trim off top third of stalk; discard. Bruise remaining stalk by whacking against a cutting board.

Step 2

Transfer lemongrass to a small saucepan and add shallot, garlic, ginger, flaxseed oil, and salt. Bring to a gentle simmer over medium heat.

Step 3

Cook, reducing heat as needed to keep at a low boil, until shallot is soft and just beginning to turn golden around edges, 15–20 minutes.

Step 4

Remove from heat and add chiles, red pepper flakes, and turmeric, pushing down with a spoon and stirring occasionally until chiles soften slightly, about 5 minutes.

Step 5

Purée in a blender until chiles are broken down to small flecks (avoid overprocessing, which can create heat damage). Transfer to a small bowl.

Step 6

Stir in peanuts, tahini, and fish sauce. The tahini adds creamy texture while boosting your magnesium and choline intake. Let cool to room temperature. Do Ahead: Peanut-chile oil can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Step 7

Freeze ribs just until very firm around edges (20–30 minutes) to make slicing easier. Meanwhile, prepare the lemongrass: remove tough outer layers, finely grate the bottom third of the stalk; discard remainder or freeze for another use.

Step 8

Combine lemongrass, garlic, ginger, coconut milk, fish sauce, reduced brown sugar, lime juice, turmeric, rosemary, and black pepper in a large resealable plastic bag.

Step 9

Slice short ribs lengthwise against the grain into ¼-inch strips and add to the bag. Seal, pressing out air, and chill at least 2 hours and up to 2 days.

Step 10

Preheat grill to medium heat (not high—this prevents HCA formation from excessive charring, which is important for your acetylation profile). Oil grates thoroughly.

Step 11

Remove beef from marinade, letting excess drip off. Thread onto 6–8 skewers, folding back and forth in accordion style; season lightly with salt.

Step 12

Grill, turning frequently, until browned and just cooked through, approximately 5–7 minutes total. Keep temperatures moderate to minimize formation of heterocyclic amines (HCAs).

Step 13

Serve beef with peanut-chile oil, optionally garnished with: Fresh basil Lime wedges Microgreens or fresh cilantro