Chez Sovan Cambodian Beef Sticks Recipes

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.

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.

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.

Steps:

• In a large bowl, mix meat and remaining ingredients thoroughly.
• Divide into 1-pound portions and shape into logs.
• Wrap each log in culinary cheesecloth, securing ends with twist ties.
• Place on racks over jelly roll plan and bake at 325 degrees for about 2 hours, until firm.
• Remove cheesecloth and wrap sticks in aluminum foil.
• Serve thinly sliced on crackers or party rye or pumpernickel with spicy mustard.

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.