Chez Sovan Cambodian Beef Sticks (Sach ang)
1 pound beef, preferably tri-tip
1/4 cup lemongrass, chopped
1 tablespoon lime zest, grated
1 head garlic, peeled
1 teaspoon turmeric
1 piece of galangal, about 1 1/2-inches long, chopped
1/2 cup vegetable oil, divided use
5 tablespoons oyster sauce
3 tablespoons sugar
1 1/2 tablespoons paprika
8 bamboo skewers, soaked in water for 15 minutes
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.
Sovan Boun Thuy, owner Chez Sovan