Photo of Fillet steak with sweet & sour Vietnamese marinade by WW

Fillet steak with sweet & sour Vietnamese marinade

Points® value
Total Time
23 min
15 min
8 min
Citrus juices tenderise meat, so this works wonders for steaks. It's also great with pork, chicken and prawns.


Beef fillet steak, lean, raw

680 g, 4x170g steaks, cut into chunks


8 leaf/leaves, small, romaine leaves, to serve

Chilli, green or red

3 individual, deseeded and finely sliced

Spring Onions

4 medium, trimmed and sliced, to garnish

Lemon grass stems

2 individual, trimmed and outer leaves removed

Lime Juice, Fresh

90 ml, juice of 3 limes

Light Brown Sugar

1 tablespoon(s)

Thai Fish Sauce

1½ tablespoon(s)

Coriander, fresh

1 tablespoon(s), chopped

Olive Oil

1 tablespoon(s)


  1. Soak 8 short bamboo skewers in cold water for 30 minutes to prevent burning.
  2. Make the marinade: finely chop the lemongrass and crush to a paste using a pestle and mortar. Mix with the remaining marinade ingredients in a bowl. Add the steak and stir to coat. Cover and marinate in the fridge for at least 1 hour or preferably overnight.
  3. Bring the steak to room temperature then thread onto the skewers, reserving the marinade.
  4. Season the kebabs and cook on a hot barbecue or griddle pan for 6-8 minutes, turning frequently and brushing with the reserved marinade. Remove from the heat and let rest for 5 minutes.
  5. Serve the skewers on the lettuce leaves, garnished with the chilli and spring onions.