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1
To make the marinade, combine the shallot, brown sugar, salt, and pepper in a mortar and pound into a rough paste.
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2
(Or, use an electric mini-chopper.)
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3
Transfer to a bowl, add the shrimp sauce, fish sauce, oil, lemongrass, and sesame seeds, and stir to mix.
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4
Set aside.
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5
If you have time, place the beef in the freezer for about 15 minutes.
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6
It will firm up, making it easier to cut.
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7
Slice the beef across the grain into thin strips a scant 1/4 inch thick, about 1 inch wide, and 2 to 3 inches long.
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8
(You may need to angle the knife to yield strips that are wide enough.)
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9
Add the beef to the marinade and use your fingers to combine, making sure that each strip is coated on both sides.
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10
Cover with plastic wrap and marinate at room temperature for 1 hour.
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11
(For more tender meat, marinate in the refrigerator for up to 24 hours.
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12
Remove from the refrigerator 30 minutes prior to skewering.)
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13
Meanwhile, soak 24 to 30 bamboo skewers, each 8 to 10 inches long, in water to cover for at least 45 minutes.
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14
To grill the beef, prepare a medium-low charcoal fire (you can hold your hand over the rack for no more than 5 or 6 seconds) or preheat a gas grill to medium-low.
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15
To broil the beef, position a rack about 4 inches from the heat source and preheat the oven for 20 minutes so it is nice and hot.
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16
While the grill or broiler heats, drain the skewers and thread the beef onto them, putting 1 or 2 strips on each skewer.
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17
If you are broiling, put the skewers on an aluminum foillined baking sheet.
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18
Place the skewers on the grill rack or slip the baking sheet under the broiler.
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19
Grill or broil, turning the skewers once, for 3 to 4 minutes on each side, or until the beef is browned and a little charred at the edge.
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20
Arrange the skewers on a platter and serve at once with the sauce on the side.
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21
Diners can dip the skewers in the sauce or spoon the sauce onto the skewers.
