- 1 lemongrass stalk
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 1 (1-inch) piece ginger, peeled, chopped
- 1/2 cup vegetable oil
- 1/2 teaspoon kosher salt
- 4 guajillo or New Mexico chiles or 2 ancho chiles, seeds removed, flesh torn
- 1 teaspoon crushed red pepper flakes
- 1/4 cup crushed salted, roasted peanuts
- 2 teaspoons fish sauce
- 1 1/4 pounds boneless beef short ribs
- 1 lemongrass stalk
- 2 garlic cloves, finely grated
- 1 (2-inch) piece ginger, peeled, finely grated
- 3/4 cup unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon ground turmeric
- Vegetable oil (for grill)
- Kosher salt
- 8 (8–12-inch-long) metal skewers
- Remove tough outer layers from lemongrass. Trim off top third of stalk; discard. Bruise remaining stalk by whacking a few times against a cutting board. Transfer lemongrass to a small saucepan and add shallot, garlic, ginger, oil, and salt and bring to a gentle simmer over medium heat. 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. Remove from heat and add chiles and red pepper flakes, pushing down with a spoon and stirring occasionally until chiles soften slightly. Purée in a blender until chiles are broken down to small flecks (be careful not to overprocess). Transfer to a small bowl; stir in peanuts and fish sauce.
- To make them easier to slice, freeze ribs just until very firm around edges, 20–30 minutes.
- Meanwhile, remove tough outer layers from lemongrass. Finely grate bottom third of stalk; discard remainder or freeze for another use. Combine lemongrass, garlic, ginger, coconut milk, fish sauce, brown sugar, lime juice, and turmeric in a large resealable plastic bag. Slice short ribs lengthwise against the grain into 1/4″-thick strips and add to bag. Seal bag, pressing out air, and chill at least 2 hours and up to 2 days.
- Prepare a grill for medium-high heat; oil grates. Remove beef from marinade, letting excess drip off. Thread onto 6–8 skewers, folding back and forth in accordion style; season lightly with salt. Grill, turning once, until browned and just cooked through, about 5 minutes. Serve beef with peanut-chile oil.
- Peanut-chile oil can be made 1 week ahead. Cover and chill. Bring to room temperature before using.