These beef skewers from Cambodia were a revelation! Not only were they flavor-packed, they were super tender! The secret ingredient: kiwi. It has a natural enzyme that tenderizes meat! And it’s sweet and sour flavor went beautifully with the lemongrass, ginger and garlic in the marinade. Make these! Today! You won’t regret it.
*Naptime Tip: Don’t forget to soak your bamboo skewers so they don’t catch fire while the beef cooks. And use the lemongrass in a tube. It’s so much easier.
Cambodian Beef Sticks
Recipe slightly adapted from Genius Kitchen
Ingredients:
1 lb. tri-tip beef
1⁄4 cup lemongrass, minced (or stir-in paste)
1 Tbs. lime zest, grated
5 cloves garlic
1 tsp. Turmeric
1 kiwi, peeled
1 piece ginger or galangal about 1 1/2-inches long, rough chopped
1 Tbs. vegetable oil
5 Tbs. oyster sauce
3 Tbs. sugar
1⁄2 Tbs. paprika
1 tsp. Salt
6 bamboo skewers, soaked in water
Method:
Slice beef on the diagonal into thin strips, 1/8- to 1/4-inch thick.
Place lemongrass, lime zest, garlic, turmeric, kiwi and ginger or galangal in a food processor or blender along with 3 Tbs. oil and blitz to a paste.
Scrape into a bowl or bag for marinating. Add the oyster sauce, sugar, paprika and salt and mix to combine. Add beef strips and stir to coat. Seal bag or cover bowl and allow it to marinate in the fridge for at least 1 hour, up to 2 hours.
Set skewers in water to soak.
If grilling outside, light a full chimney of charcoal and burn until coals are glowing. Set up grill for medium high heat.
If cooking indoors, line a baking sheet with foil then top with a wire rack. Move oven rack to the second-highest position and turn on broiler.
Thread the beef onto the skewers. (The pieces are allowed to touch.)
Grill until well browned, 3-4 minutes per side. Serve warm.
Naptime Prep Cook 