Ingredient List Print RecipeFor the skewers:
- 24 oz. dry-aged boneless trimmed beef tenderloin or dry-aged beef sirloin
- 2 peeled and minced garlic cloves
- 2 stalks lemongrass
- 1 tablespoons coriander seeds
- 2 tablespoons brown sugar
- 1/4 cup fish sauce
- 1 tablespoon peanut oil
- 2 minced garlic cloves
- 2 teaspoons chili paste
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1/2 teaspoon sugar
- 1 tablespoon peanut butter
- 1/4 cup hoisin sauce
- 1/4 cup roasted ground peanuts for garnish
- 1 fresh red chili, seeded and thinly sliced for garnish
A Cambodian-Style Snack Shack Favorite
Roadside eateries in Cambodia serve little skewered dishes from morning to closing time, and this simple beef and lemongrass version of mine is the type of recipe that grill freaks will turn to all year long. I also use the same recipe for chicken parts, pork, etc., with equal success.
To prepare the skewers:
Slice beef into long thin strips, about 1/8-inch thick by 1-inch wide and 5-inches long.
Combine the garlic, lemongrass, coriander, sugar and fish sauce in a mortar and pestle or food processor. Blend until mixture is a paste. Place the beef strips and marinade in a resealable plastic bag and let sit in the refrigerator for 12 to 24 hours.
Thread beef onto skewers, grill briefly to medium rare over high direct heat. Serve with peanut sauce for dipping, garnishing with the nuts and fresh chilies.
For the peanut sauce:
Heat the peanut 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 for garnish.
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