Best Chez Sovan Cambodian Beef Sticks Recipes

CAMBODIAN BEEF STICKS (SACH ANG)

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.

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.

ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)

Steps:

• Marinade:.
• Combine ingredients for marinade in a baking dish or shallow bowl.
• Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
• Meanwhile, make Lime Dipping Sauce:
• Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
• ingredients and mix well. Set aside at room temperature until ready to serve.
• Saute:.
• Heat up a large saute pan or small wok until hot; very high heat is required so
• that the meat will cook quickly without bleeding out too much juice.
• Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
• Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
• for another 2 minutes or so. Cook the beef to desired doneness; it's best served
• medium-rare to medium.
• Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
• Sauce on the side.

VEASNA'S CAMBODIAN LIME AND BEEF SALAD

Steps:

• Chop vegetables (lemongrass, red onion, red chilli, lime, green beans, green tomatoes, cucumbers).
• Cut beef into very thin slices.
• Add lime to beef.
• Add salt, sugar, stock & fish sauce.
• Mix, add to pan & cook for a minute.
• Pour the beef over cut vegetables & stir well.

SPICY INDIAN BEEF STICKS

Steps:

• Combine ground beef with onion.
• Mix in rice and spices.
• Divide mixture into 8, roll each portion into sausage shapes,insert skewers lengthways through centres.
• Barbecue or grill, turning frequently, until brown, brush with a little chutney towards end of cooking time.

MONGOLIAN BEEF STICKS

Steps:

• Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty zip-top plastic bag. Set aside.
• Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak, seal bag securely. Marinate in refrigerator 8 hours, turning occasionally.
• Remove steak from marinade, discarding marinade, thread steak onto 32 (6 inch) wooden skewers. Broil strips 3 inches from heat 2 to 3 minutes on each side or to desired degree of doneness.
• Note: Unlike metal skewers, wooden skewers can burn under the broiler. make sure you soak wooden skewers in water at least 10 minutes before threading food onto them to prevent any flare-ups.