Vietnamese Shrimp Skewers & Shaking Beef
with Omsom Lemongrass Sauce & Cucumber Salad | 2 Servings
- Peanuts
- Shellfish
- Fish
- Sesame
- Soy
- Wheat
- Milk
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.
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: Shellfish, Fish, Sesame, 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
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the authentic Vietnamese flavors, especially praising the shaking beef sauce and lemongrass marinade 🍲.
- Ease of prep: Some found it time-consuming with multiple steps, but most agreed the results were worth the effort.
- Suggestions: Consider grilling the shrimp instead of baking for better flavor; reduce vinegar in the cucumber salad.
- Portions: Generous servings; several mentioned it was enough for 3-4 people or provided leftovers.
- Texture: A few found the beef slightly tough; ensure proper cooking time for tender results.
Reviews from our home cooks
The cucumber salad was a perfect balance to the other flavors, especially the shaking beef. The lemongrass marinade for the shrimp was fantastic as well. Hopefully you guys decide to keep this meal for more than AAPI month!
Simply delicious. This dish was sublime. I ate the shaking beef with the rice. The lemon grass shrimp, I made garlicky shrimp tacos. This meal, meant for 2, had 4 servings with the addition of carb smart tortillas.
We really enjoyed this recipe. It looked gorgeous on a plate, also. Liked the shrimp and beef combo (two proteins in one meal) as well as the lemongrass flavor.
Had this just last night. The Shrimp was very flavorful. and I don't do cucumbers but my husband and I both liked the cucumber carrot salad. it was absorbed in an excellent tasting marinade. The beef very tasty. Would order it again
Overall, I did like this dish but I had a few comments. I've noticed there hasn't been a good ratio (in other meals, too) of carrots in the bagged mixes and this was really overwhelmingly carrot. I'd like to see more of a mixture next time or just maybe less carrots. Also, I normally like lemongrass but the marinade on the shrimp wasn't good. I shared with a friend and she said it tasted like an ash tray and while my experience wasn't that extreme, it definitely wasn't great. I wish I had cooked them with the beef/sauce because that portion was AMAZING, which is why this still gets a four star rating.
Shaking Beef was excellent, the shrimp baked in the oven wasn't that great. Also, lots of steps, easily the most complicated recipe so far.
I was skeptical about this one because we never had Vietnamese food and the salad was so new but it was delicious and another reason why we wanted to try Hello Fresh meals so we can try new things!
This is one of our favorite Hello Fresh recipes! We hope you'll keep it on your menu. It's easy to prepare and so so yummy. The steak was tender and the shrimp was good. We would definitely order it again!
Delicious, but next time I would not waste that delicious marinade as directed. The flavor disappears. I would use it to serve with the shrimp after cooking.
Took a little time (skewers, pickling, etc.) but the result was well worth it - one of your very best meals - bravo and well done!
