1 / 2 kilo of beef entrecote
2 tablespoons hot pepper flakes
4 cloves garlic, crushed
125 ml. oyster sauce white part
4 stalks lemon grass, chopped
2 sheets fresh chopped fine galangramos
2 sheets fresh turmeric, chopped fine
4 teaspoons brown sugar
1 teaspoon salt
2 tablespoons oil
Preparation:
Cut the meat into long thin strips and put them in a bowl-type container. Mash in a mortar lemon grass, chilli, galanga, garlic and turmeric. Add sugar and oyster sauce, salt and oil mixed. Pour a spoon the marinade over the meat and stir until everything is blended. Cover with clear plastic container and leave in refrigerator 4 hours. Puncture the meat on skewers of wood after they were soaked in water for 30 minutes. Preheat the broiler and broil the skewers until browned on both sides