Cambodian Grilled Lemongrass Beef Skewers

Each time I recall or hear the names such as beef lemongrass skewers, I can so much relate with family reunion cum celebration of Cambodian New Year, or even my wedding rehearsal where I had the beef lemongrass skewers on the menu to add the flavor of my preferred Cambodian meal to make the day even more colorful. Lemongrass beef skewers: These despite being prepared as part of any occasion's appetizers get exhausted first. To whom can it be not easy to reach for a fragrant tasty Angus beef steak on the stick? However, beef lemongrass skewers on the other hand can be made to be special weeknight dinners.

The only issue with having lemongrass beef skewers at a party is seeing all the skewers poking out of the trash bag come the end of the party! You can easily avoid this by using thin skewers and the only thing that you would have to do is to break them in several pieces before …

What Is Kroeung (or Krueng)?

Kroeung is a paste incorporated in most foods in Cambodia according to the cross sectional casual observation. Indeed the preparation of kroeung may vary from one household to another but common essential ingredients include Londu, Makrut lime leaves, k'ruk taek, baung pak, bain prop, krambut, daon krar, Christianity, bain laksa and hued pickled ginger. Historically it is pounded with a wooden pestle over a wooden bowl or suru in the local Bemba language. Finally it all can be incorporated in a food processor.

Kroeung is used in cooking since it has abilities to make food acidic or give it a good scent. It can be used with meats and its functions include tenderizing besides enhancing flavor. Kroeung that is already made is available in the internet. You can make kroeung from Angkor Cambodian Food brand to use for this recipe.

We are also interested in identifying the type most suited for these skewers.

I prefer to use beef that has a little fat content within it. The marbling will not allow the skewer to dry out when it is being cooked through the heat on high flames. Chuck is good but you can also employ a leased ribeye that is boneless. The kroeung will tenderise the meat so I would not use anything too fancy and expensive.

While preparing lemongrass beef skewers, you will find that you need to cut the meat in order to have 1/8-inch thick pieces. If the beef is at room temperature it will be quite difficult to make thin slices. However, if you chill a piece of partly frozen meat in the freezer for 30 minutes while cooking this portion of the meat will contain the water that will turn into ice crystals and makes the structure of the meat firm which makes it easy to cut.

Substitutions

Certain of the items that are listed in this category may be hard to come by or only available in specialty shops. Do not fret for you can readily replace them with ingredients that are usually sold in supermarkets today.

• Chicken bouillon powder: I find bouillon powder very effective because it brings in lots of umami flavor into the recipe. If you cannot find this product you can instead use 1/2 teaspoon bouillon paste or 1 cube.
• Oyster sauce: In case you do not have oyster sauce then, you can use dark soy sauce which will also do the trick or even better you can use hoisin sauce.
• Shaoxing wine (or Chinese rice wine): You can always use dry sherry or mirin. Skip mirin and if you are using normal sugar and want to cut down on it, use one tablespoon for the entire recipe.
• White pepper: Use black pepper instead.

Make Ahead and Storage

This recipe is also very good to prepare in advance. After you have soaked your beef in the marinade and efficiently threading it a sheet pan, arrange 1 layer of skewers on the same prepared tray, lined with parchment paper. Ensure that the skewers do not rub on each other, or in other words they do not touch each other at all. If another layer is required add parchment paper on top of the skewers and do it again. At this point you can freeze the skewers until it is solid.

After skewers are fully frozen, take the skewers off the sheet pan and put them in a gallon-sized zip-top bag. Take your desired amount of skewers, and cook – there is no need for any thawing to be done.

What to Accompany Lemongrass Beef Skewers

What about something pickled is the best way to eat lemongrass beef skewers? Classical accompaniments to lemongrass beef skewer are pickled carrots and daikon. I also find how to prepare a quick vinegar dressing for and stir raw radish with green cumber, carrots with rice wine, sugar, salt for preparing a pickled salad and we also garnish with white jasmine rice.

Ingredients

• 1 pound of boned ribeye or chuck steak at least one inch in thickness.
• 1/2 cup kroeung
• 2 1/2 teaspoons brown sugar
• 4 cloves garlic, chopped
• 2 tablespoons neutral oil
• 1/2 tablespoon oyster sauce
• A quarter of a cup = 1/2 tablespoon chicken bouillon powder.
• 1/2 tablespoon Shaoxing wine
• 1/2 teaspoon fish sauce
• White pepper powder 1 teaspoon or use whole white pepper and grind it.

Special Equipment

• 20 bamboo skewers

Method

1. Freeze the beef:

   You can take the beef out of the packaging and put it in the freezer for about 30 minutes to let it harden to cutting.

2. Slice the beef:

   Take the beef out of the freezer and spend like 5 minutes to cut out fats that are too big. Trimmed of fat, cut from the short side of the beef; cut 1/8 inch thick and placed in a medium bowl.

3. Marinate the meat:

   Despite the Kroeung, brown sugar, garlic, oil, oyster sauce, chicken bouillon powder, Shaoxing wine, fish sauce and white pepper to the mixing bowl containing beef. Stir well with clean hands. Place on the plastic wrap to cover and leave it to marinate for 2 hours in the refrigerator.

4. Soak the bamboo skewers:

   Lie the bamboo skewers flat in a vessel where they will be immersed. Pour water into the container until they surround the bamboo skewers most of their length. Soak for at least 30 minutes. It is taken to avoid the bamboo skewers to burn whenever the meat is in the process of cooking.

5. Assemble the skewers:

   Lay the slices of meat on the skewer as closely as possible so that there is no empty space in between two pieces of meat.

6. Grill:

   Set a clean grill with the settings on high when the hood is closed. Let alone it for 5 minutes for the grill to heat up. After pre-heating the grill place the skewers on the grilling surface. Do not crowd the grill. Cook for 3 minutes each side.

7. Serve:

   Serve immediately.

Freeze any leftovers, covered, for 3-4 days.