Beef and Lemongrass Skewers



Roadside eateries in Cambodia serve little skewered dishes from morning to closing time, and this simple beef and lemongrass version of mine is the type of recipe that grill freaks will turn to all year long.

I also use the same recipe for chicken parts, pork chops, etc., with equal success.

Beef and Lemongrass Skewers


24 oz. dry-aged boneless trimmed beef tenderloin or dry-aged beef sirloin

2 peeled and minced garlic cloves

2 stalks lemongrass

1 tbs. coriander seeds

2 tbs. brown sugar

1/4 cup fish sauce

1/4 cup crushed dry-roasted peanuts for garnish


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 meet for 12 to 24 hours in this mixture.

Thread beef onto skewers, grill briefly to medium rare over high direct heat and serve with the sauce below for dipping, garnishing with the nuts.

Spicy Peanut Sauce


1/4 cup roasted ground peanuts

1 tbs. peanut oil

2 minced garlic cloves

2 tsp. chili paste

2 tbs. tomato paste

1/2 cup chicken broth

1/2 tsp. sugar

1 tbs. peanut butter

1/4 cup hoisin sauce

1 fresh red chili, seeded and thinly sliced


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.

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