Cambodian Grilled Lemongrass Beef Skewers

1. Stage

Freeze the beef: Unwrap the beef and freeze for 30 minutes to firm it up so it’s easier to slice.

2. Stage

Slice the beef: Remove the beef from the freezer and trim off any big pockets of fat. From the short side of the beef, slice 1/8-inch thick and place in a medium bowl.

3. Stage

Marinate the meat: Add the kroeung, brown sugar, garlic, oil, oyster sauce, chicken bouillon powder, Shaoxing wine, fish sauce, and white pepper to the bowl with the beef. Mix thoroughly with clean hands. Cover with plastic wrap and allow to marinate for 2 hours in the fridge.

4. Stage

Soak the bamboo skewers: Place the bamboo skewers in a container that will allow the bamboo skewers to lie flat. Fill the container with water until it completely covers the bamboo skewers. Soak for at least 30 minutes. This step prevents the bamboo skewers from burning when the meat is cooking.

5. Stage

Assemble the skewers: Thread the marinated slices of meat onto the skewers, making sure that there are no spaces between each piece of meat.

6. Stage

Grill: Turn a clean grill to high heat while the hood is closed. Wait for 5 minutes to allow the grill to heat up. Once the grill is hot, place the skewers on the grill. Do not crowd the grill. Cook for 3 minutes each side.

7. Stage

Serve: Serve immediately.  Refrigerate leftovers, tightly wrapped, for up to 3-4 days. Love the recipe? Leave us stars and a comment below!