Khmer Beef Recipes

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KHMER BEEF SKEWERS



Khmer Beef Skewers image

Provided by Food Network

Categories     main-dish

Time 12h25m

Yield 4 servings

Number Of Ingredients 13

4 1/3 ounces sugar
1/3 cup fish sauce
1/3 cup white vinegar
1 pound green papaya, peeled and shredded
2 long red chiles, finely sliced
1/2 carrot, shredded
1/4 cup Kroeung paste (Cambodian curry paste)
2 tablespoons annatto oil
2 tablespoons fish sauce
1 tablespoon liquid palm sugar or shaved palm sugar (jaggery)
Sea salt
1 pound 2 ounces beef brisket, finely sliced
4 Vietnamese baguettes

Steps:

  • For the pickled vegetables: Combine the sugar, fish sauce, vinegar and 1 cup water in a saucepan and bring to a boil. Remove from the heat and let cool to room temperature. Transfer the mixture to an airtight container and add the papaya, chiles and carrots. Mix well, seal and let pickle overnight or up to 24 hours.
  • For the beef: Combine the Kroeung paste, annatto oil, fish sauce and liquid sugar in a mixing bowl with a pinch sea salt. Stir until the salt has dissolved, then add the beef and mix until well coated. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours.
  • Heat a grill or grill pan to medium heat.
  • Thread the beef slices onto the soaked skewers and grill until desired doneness, 2 to 3 minutes per side. Slice the baguettes halfway through, creating a pocket. Fill each one with some pickled vegetables and 2 beef skewers. Pull the skewers out of the rolls and serve.

BEEF LOK LAK (CAMBODIAN RECIPE)



Beef Lok Lak (Cambodian Recipe) image

I ate lots of Lok Lak on a recent holiday to Cambodia. It's similar to Vietnamese Shaking Beef although the Cambodians don't like to admit that. In Cambodia it might come with chips (fries) and a fried egg or rice-I liked the rice option. You eat it by wrapping portions of the meat and salad ingredients in a lettuce leaf, then dipping that in the dipping sauce (the best part of it I reckon). Sometimes the meat is sliced, sometimes it's cubed-I prefer slices. Semi ripe tomatoes are preferred to ripe ones, but use what you have!

Provided by JustJanS

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 17

300 g beef steaks, sliced (best you can afford)
1/4 cup light soy sauce
1 tablespoon oyster sauce
1 tablespoon tomato sauce (ketchup)
3 tablespoons sugar
1 teaspoon fresh ground black pepper
1 teaspoon fish sauce
2 garlic cloves, finely sliced
2 tablespoons vegetable oil
2 small tomatoes, sliced
1 cucumber, peeled and finely sliced
1/2 small red onion, finely sliced
lettuce, iceberg or romaine leaf
juice of a lime
2 teaspoons fresh ground black pepper
1 teaspoon salt or 1 teaspoon fish sauce
1 tablespoon water

Steps:

  • In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
  • Make dipping sauce, combine ingredients in a small bowl-set aside.
  • Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
  • Place the lettuce leaves on a seperate platter.
  • Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
  • See intro for how to eat.

Nutrition Facts : Calories 281.9, Fat 14.2, SaturatedFat 1.9, Sodium 3744.4, Carbohydrate 36.3, Fiber 3.5, Sugar 25.6, Protein 6.8

KHMER BEEF



Khmer Beef image

This is Cambodian Sesame Pear Beef in Red Curry, adapted from the Sala Bai Hotel School recipe for Stir-fried Beef with Red Chili Powder. Delicious!

Provided by Da Long

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons sesame oil
3/4 lb beef eye round, very thinly sliced
1 Anjou pear, peeled and sliced
1 (10 ounce) can pears in heavy syrup
6 scallions, 1-inch slices
5 garlic cloves, minced
4 tablespoons soy sauce
1 tablespoon honey
2 teaspoons red curry powder (Khmer Curry)
2 red chilies
2 teaspoons sesame seeds

Steps:

  • Slice the beef as thinly as possible. I recommend freezing briefly before slicing; the colder the easier to thin slice.
  • Heat oil on med-hi heat.
  • Brown beef in Wok for 1 minute.
  • Slice 4 very thin pieces of the fresh pear and set aside for garnish.
  • Add Pear, Scallions, Garlic, Soy Sauce, Honey, Curry, and Sesame Seeds.
  • Stir-fry until golden, about 2-3 minutes or until fresh pear is soft.
  • Garnish with pear and serve with steamed basmati rice.

Nutrition Facts : Calories 313.5, Fat 12.2, SaturatedFat 2.6, Cholesterol 45.9, Sodium 1061.7, Carbohydrate 31.1, Fiber 4.9, Sugar 22.1, Protein 22.2

BO KHO (VIETNAMESE BRAISED BEEF STEW)



Bo Kho (Vietnamese Braised Beef Stew) image

Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.

Provided by David Tanis

Categories     dinner, meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

Steps:

  • Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
  • Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
  • Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
  • Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
  • Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
  • Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
  • To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram

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