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.

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.