Beef and Lemongrass Skewers Cambodian Style
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 680.38 g dry-aged boneless beef tenderloin or 680.38 g dry-aged beef sirloin
- 2 garlic cloves, minced
- 2 stalk lemongrass
- 14.79 ml coriander seed
- 29.58 ml brown sugar
- 59.14 ml fish sauce
- 59.14 ml dry roasted peanuts, crushed (garnish)
-
Spicy Peanut Sauce
- 59.14 ml roasted peanuts, ground
- 14.79 ml peanut oil
- 2 garlic cloves, minced
- 9.85 ml chili paste
- 29.58 ml tomato paste
- 118.29 ml chicken broth
- 2.46 ml sugar
- 14.79 ml peanut butter
- 59.14 ml hoisin sauce
- 1 fresh red chili, seeded and thinly sliced
directions
- Slice beef into long thin strips 1/8 inch by 1 inch by 5 inches long.
- Combine the garlic, lemongrass, coriander, sugar and fish sauce in a mortar and pestle until mixture is a paste. Use a blender or food processor if you have to. Marinate meat for 12 to 24 hours in this mixture.
- Make Peanut Sauce: Heat the oil in a small pan and add the garlic, chili paste and tomato paste. Fry until the garlic turns light golden brown. Add the broth, peanut butter, hoisin and sugar, and simmer for 3 minutes. Cool and add the peanuts and chilies. Set aside.
- Thread beef onto skewers, grill briefly to medium rare over high direct heat and serve with the sauce for dipping, garnishing with the nuts.
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