Khmer Beef Skewers Food

BIG BAD BEEF SKEWERS

Big Bad Beef Skewers image

Provided by Ree Drummond Bio & Top Recipes

Time 16m

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 large zucchini
24 ounces top sirloin, cut into 1 1/2-inch cubes
3 Roma tomatoes, quartered
3 large red onions, quartered
2 tablespoons kosher salt
4 teaspoons freshly cracked black pepper
4 teaspoons garlic powder
4 teaspoons lemon pepper seasoning
2 teaspoons fennel seeds
2 teaspoons dried thyme
4 tablespoons vegetable oil
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons milk
2 ounces blue cheese, crumbled
Jalapeno-based hot sauce, as needed
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 tablespoons lemon juice
2 cup mixed salad greens
1/2 cup chopped fresh parsley
2 ounces blue cheese, crumbled

Steps:

For the skewers: Preheat a grill pan over medium-high heat.
Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.
Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.
For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.
For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.
For serving: Mix together the olive oil and lemon juice in a bowl.
Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.

CHEZ SOVAN CAMBODIAN BEEF STICKS

Chez Sovan Cambodian Beef Sticks image

I haven't tried these yet but can't wait to. Found the recipe on another site its from Sovan Boun Thuy, owner Chez Sovan. Ginger can be substituted for galangal if you cant find it. Time does not include the 3 hr marinade. Just a note, i would not omit the kiwi because it has a tenderising effect on meat and will add a subtle flavor that doesnt disturb even if it is not your favorite fruit.

Provided by MarraMamba

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb beef, preferably tri-tip
1/4 cup lemongrass, chopped
1 tablespoon lime zest, grated
1 head garlic, peeled
1 teaspoon turmeric
1 piece 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
1 kiwi
8 bamboo skewers, soaked in water

Steps:

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.
Serves 4.

Nutrition Facts : Calories 1100.7, Fat 108.3, SaturatedFat 37.1, Cholesterol 112.4, Sodium 649.8, Carbohydrate 22.4, Fiber 1.9, Sugar 11.4, Protein 11.3

BEEF AND LEMONGRASS SKEWERS CAMBODIAN STYLE

Beef and Lemongrass Skewers Cambodian Style image

Make and share this Beef and Lemongrass Skewers Cambodian Style recipe from Food.com.

Provided by Member 610488

Categories Steak

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

24 ounces dry-aged boneless beef tenderloin or 24 ounces dry-aged beef sirloin
2 garlic cloves, minced
2 stalks lemongrass
1 tablespoon coriander seed
2 tablespoons brown sugar
1/4 cup fish sauce
1/4 cup dry roasted peanuts, crushed (garnish)
1/4 cup roasted peanuts, ground
1 tablespoon peanut oil
2 garlic cloves, minced
2 teaspoons chili paste
2 tablespoons tomato paste
1/2 cup chicken broth
1/2 teaspoon sugar
1 tablespoon peanut butter
1/4 cup hoisin sauce
1 fresh red chili, seeded and thinly sliced

Steps:

Slice beef into long thin strips 1/8 inch by 1 inch by 5 inches long.
Combine the garlic, lemongrass, coriander, sugar and fish sauce in a mortar and pestle until mixture is a paste. Use a blender or food processor if you have to. Marinate meat for 12 to 24 hours in this mixture.
Make Peanut Sauce: Heat the oil in a small pan and add the garlic, chili paste and tomato paste. Fry until the garlic turns light golden brown. Add the broth, peanut butter, hoisin and sugar, and simmer for 3 minutes. Cool and add the peanuts and chilies. Set aside.
Thread beef onto skewers, grill briefly to medium rare over high direct heat and serve with the sauce for dipping, garnishing with the nuts.

Nutrition Facts : Calories 308.9, Fat 20.5, SaturatedFat 3.1, Cholesterol 0.5, Sodium 2080.5, Carbohydrate 25.2, Fiber 3.9, Sugar 14.9, Protein 10.5

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