What do you picture when Khmer beef sticks is mentioned? For me the memories of Khmer New Year or friends and family gathering comes into play. Cambodian beef sticks is sort of like Hot Dogs to the Americans. Almost no Cambodian events is left without, especially if it involves barbecuing. It makes outdoor entertaining fun and festive. They can be easily assembled ahead of time and grilled to perfection in minutes!

There are many different variations to the marinaded and after a couple of test I think I’ve discovered my best. My Cambodian beef sticks uses fresh, tender and juicy boneless chuck steaks. These comes with a bit of fat which prevents the meat from tasting dry and chewy. The beef is then sliced thinly and marinated with a combination of my Mother’s Lemongrass Paste (Kroeung) and a few of my ingredient picks such as the coconut milk which add this awesome aroma when the beef sticks are grilled. Serve with either my Cambodian Pickled Green Papaya or Pickled Carrots and Daikon.

Khatiya’s Cambodian Beef Sticks (makes 15 beef sticks)
(Sach Ko Ja’kak Roboss Khatiya) សាច់គោចង្កាក់របស់​ខត្តិយ៉ា

Ingredients
2 lbs beef (chuck steak boneless)
1 dried red pepper, pre-soak in hot water until soften, then discard liquid, stems, and seeds)
¼ cup Lemongrass Paste (Kroeung)
2 tablespoons water
½ teaspoon salt
¼ cup coconut milk
1 teaspoon crushed peanut
2 tablespoons fish sauce
2 teaspoons sugar
15 bamboo skewer/sticks, soak in water 20-30 mins to prevent from burning while grilling

Method:
Slice beef about ¼ inch thick and set aside in a large mixing bowl.

In a blender add dried red pepper, Lemongrass Paste (Kroeung) and salt. Mix until smooth. If necessary add water in small amount just to get the blender going. Blend until smooth. Makes about ½ cup.

Transfer blended mixture to another bowl followed by coconut milk, crushed peanuts, fish sauce and sugar. Mix all these ingredients together to form a marinade.

Pour marinade over meat and mix thoroughly. You may wish to wear gloves to avoid stains from the lemongrass paste and red pigment.

Thread beef onto bamboo skewer and cover with plastic wrap. You can allow it to marinate on the skewer in the refrigerator for 4 hours, or overnight. Or you can marinate it first then thread it onto the bamboo skewer.

Allow meat to reach room temperature to remove the chill.

Preheat the grill to hot; grill the skewered beef on both sides until browned. Alternatively you can cook the meat on a hot barbecue grill. Serve with my Cambodian Pickled Green Papaya or Pickled Carrots and Daikon.

Note: Un-cooked beef sticks can be kept in frozen in freezer bags. Thaw in the fridge and allow to reach room temperature prior to grilling.