Lemongrass Beef Skewers (Sach Ko Ang)
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Eva Kolenko
Kick off a backyard get-together with these sizzling, aromatic beef skewers from Nite Yun, chef and owner of a homestyle Cambodian restaurant in Oakland called Nyum Bai. “For any special event in the summer, like a birthday, my mom would make a bunch of these,” she says. Usually on the side: Pickled green papaya and grilled corn drizzled with coconut milk.
Beer Pairing
A crisp, clean, yet full-bodied beer, like San Francisco’s Fort Point Kolsch
How to Make It
1
Put beef in freezer to firm up, 1 to 3 hours. Cut beef into 1/2-in.-thick slices across the grain, then into small pieces about 2 in. long by 3/4 in. wide.
2
In a large bowl, combine remaining ingredients, including Cambodian Spice Paste. Add beef and mix to coat. Chill at least 1 day and up to 3.
3
Soak 8 (10-in.) wooden skewers in water at least 20 minutes (or use metal skewers). Heat a grill to high (500° to 550°) and oil grates well. Thread beef pieces lengthwise onto skewers, bunching tightly. Grill (covered on gas), turning every couple of minutes, until lightly charred but still pink in center, 6 to 8 minutes. Sprinkle lightly with salt.
*Find at Whole Foods Markets or Asian markets.
Ingredients
2 lbs well-marbled beef (sirloin, flank, or boned New York strip)
⅔ cup firmly packed Cambodian Spice Paste
1 tbsp honey
3 tbsp Shaoxing wine (Chinese rice wine)* or dry sherry
1 tbsp plus 1 tsp. Thai or Vietnamese fish sauce
¼ cup canola oil
1 ½ tbsp kosher salt
¼ cup firmly packed light brown sugar
Directions
1
Put beef in freezer to firm up, 1 to 3 hours. Cut beef into 1/2-in.-thick slices across the grain, then into small pieces about 2 in. long by 3/4 in. wide.
2
In a large bowl, combine remaining ingredients, including Cambodian Spice Paste. Add beef and mix to coat. Chill at least 1 day and up to 3.
3
Soak 8 (10-in.) wooden skewers in water at least 20 minutes (or use metal skewers). Heat a grill to high (500° to 550°) and oil grates well. Thread beef pieces lengthwise onto skewers, bunching tightly. Grill (covered on gas), turning every couple of minutes, until lightly charred but still pink in center, 6 to 8 minutes. Sprinkle lightly with salt.
*Find at Whole Foods Markets or Asian markets.
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