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Cambodian Grilled Lemongrass Beef Skewers
Cambodian Grilled Lemongrass Beef Skewers
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Prep Time:
6 minutes
Cook Time:
30 minutes
Total Time:
186 minutes
Sach ko jakak: Flavorful Cambodian lemongrass beef skewers for a special BBQ. Aromatic paste tenderizes and adds bold flavor.
Ingredients:
  • 1 pound boneless ribeye or chuck steak, at least 1 inch thick
  • 1/2 cup kroeung
  • 2 1/2 teaspoons brown sugar
  • 4 cloves garlic, finely minced
  • 2 tablespoons neutral oil
  • 1/2 tablespoon oyster sauce
  • 1/2 tablespoon chicken bouillon powder
  • 1/2 tablespoon Shaoxing wine
  • 1/2 teaspoon fish sauce
  • 1 teaspoon ground white pepper
  • 20 bamboo skewers
Instructions:
  • Chill the beef: Unwrap and place the beef in the freezer for 30 minutes to make it easier to slice.
  • Slice the beef: Thaw the beef and trim off any large pieces of fat. Slice into 1/8-inch thick strips from the short side and transfer to a medium bowl.
  • Enhance the flavors: Combine kroeung, brown sugar, garlic, oil, oyster sauce, chicken bouillon powder, Shaoxing wine, fish sauce, and white pepper with the beef in a bowl. Massage the marinade into the meat until well combined. Refrigerate for 2 hours, covered with plastic wrap.
  • Soak the bamboo skewers: Submerge the skewers in a flat container filled with water, ensuring they are completely covered. Allow them to soak for a minimum of 30 minutes to prevent burning during cooking.
  • Skewer the marinated meat slices tightly onto the skewers to create delicious and stacked kebabs.
  • Preheat a clean grill on high with the hood closed for 5 minutes. Place skewers on the hot grill without overcrowding. Cook each side for 3 minutes.
  • Enjoy while hot and fresh, and refrigerate any leftovers in a tightly wrapped container for up to 3-4 days. If you loved the dish, please consider leaving us a rating and comment!

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