Khmerbeef Recipes

KHMER BEEF

Steps:

• Slice the beef as thinly as possible. I recommend freezing briefly before slicing; the colder the easier to thin slice.
• Heat oil on med-hi heat.
• Brown beef in Wok for 1 minute.
• Slice 4 very thin pieces of the fresh pear and set aside for garnish.
• Add Pear, Scallions, Garlic, Soy Sauce, Honey, Curry, and Sesame Seeds.
• Stir-fry until golden, about 2-3 minutes or until fresh pear is soft.
• Garnish with pear and serve with steamed basmati rice.

CHEZ SOVAN CAMBODIAN BEEF STICKS

Steps:

• Slice beef on diagonal into thin strips, 1/8- to 1/4-inch thick.
• Place lemongrass, lime zest, garlic, turmeric and galangal in food processor or blender and grind to paste. Stir in 3 tablespoons oil. Place 2 tablespoons of spice mixture in bowl large enough to marinate meat. Add oyster sauce, sugar and paprika. Mix and taste, correcting seasoning to your preference. Cut kiwi in half. Remove flesh from one half and mash to a paste. Stir into marinade. Add beef strips; stir. Cover and refrigerate 3 hours.
• Start coals and burn until coals begin to glow or turn gas grill to medium heat. Thread beef onto skewers. Grill until well browned, 5-6 minutes per side.
• Serves 4.

KHMER BEEF SKEWERS

Steps:

• For the pickled vegetables: Combine the sugar, fish sauce, vinegar and 1 cup water in a saucepan and bring to a boil. Remove from the heat and let cool to room temperature. Transfer the mixture to an airtight container and add the papaya, chiles and carrots. Mix well, seal and let pickle overnight or up to 24 hours.
• For the beef: Combine the Kroeung paste, annatto oil, fish sauce and liquid sugar in a mixing bowl with a pinch sea salt. Stir until the salt has dissolved, then add the beef and mix until well coated. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours.
• Heat a grill or grill pan to medium heat.
• Thread the beef slices onto the soaked skewers and grill until desired doneness, 2 to 3 minutes per side. Slice the baguettes halfway through, creating a pocket. Fill each one with some pickled vegetables and 2 beef skewers. Pull the skewers out of the rolls and serve.