Cambodian Lemongrass Beef Skewers, a feast of flavours with lemongrass, garlic, and fish sauce, char-grilled to lock in the succulence of the meat.
Cambodian Lemongrass Beef Skewers Recipe
Experience the flavorful kick of Cambodian Lemongrass Beef Skewers, where juicy strips of steak are infused with the aromas of fresh lemongrass, galangal, and a hint of chilli. Marinated in a traditional kroeung paste and grilled to smoky perfection, this juicy and delicious dish is a celebration of balance, with a satisfying char against a backdrop of exotic spices.
Ingredients:
- 1 whole steak - approx 1 lb (Ribeye, NY strip, sirloin)
- ½ teaspoon turmeric powder
- 2 stalks lemongrass
- 1 tablespoon galangal
- 2 Thai chilis
- 3 cloves garlic
- 2 tablespoon sugar
- 2 teaspoon chicken bouillon
- 2 tablespoon oyster sauce
- 1 tablespoon fish sauce
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil
Instructions
Kroueng Preparation
- Slice lemongrass and galangal.
- Peel garlic.
- Set aside chili and lime leaves.
- In a mortar and pestle, pound lemongrass, galangal, lime leaves, and garlic until finely ground.
- Add chili and turmeric powder and continue pounding. The mixture should look a bit chunky, suitable for marinating beef. (A food processor can be used for convenience.)
Preparing the Steak:
- Cut the steak into thin strips ensuring even thickness for uniform cooking.
Marinade
- In a large bowl, combine fish sauce, chicken bouillon powder, oyster sauce, brown sugar, vegetable oil, and black pepper.
- Add the prepared kroueng mixture to the bowl and mix until the beef is evenly coated.
- Marinate beef for at least 1 hour in the fridge. Meanwhile, soak the skewers in water.
Skewing and Grilling
- Take the marinated beef and thread them onto the soaked skewers, leaving some space at the bottom for handling.
- Heat the grill to medium heat and place the skewers on the grill.
- Grill for about 10 mins or until the beef is slightly charred on the edges.
Serving
- Remove from grill and serve immediately.
Serving suggestions:
- Jasmine Rice
- Papaya Salad
- Sticky Rice
- Grilled Vegetables
- Cucumber Salad
- Cambodian Pickled Vegetables (Chrouk)
- Fresh Spring Rolls
- Asian Slaw
- Coconut Rice
- Green Mango Salad
Tips and Tricks
- This paste is key to imbuing the beef with authentic Cambodian flavors. Don't rush pounding the lemongrass, galangal, lime leaves, and garlic.
- If you enjoy a bit of spice, don't hesitate to incorporate Thai chilis into your kroueng.
- Soak the skewer sticks in water while the beef marinates. This prevents the skewers from burning on the grill and makes skewering the meat easier.
Leave a Reply