Best 3 Cambodian Beef Sticks Sach Ang Recipes
Cambodian beef sticks, also known as "sach ang", are thin strips of marinated beef that are grilled or fried until crispy. They are a popular street food in Cambodia and are often served with rice, noodles, or vegetables. The beef is typically marinated in a mixture of lemongrass, garlic, shallots, and fish sauce, which gives it a unique and flavorful taste. Cambodian beef sticks are a delicious and easy-to-make dish that can be enjoyed as an appetizer, main course, or snack. In this article, we will provide you with the best recipe for Cambodian beef sticks sach ang, along with step-by-step instructions and helpful tips to ensure that your dish turns out perfect.
Check out the recipes below so you can choose the best recipe for yourself!
CAMBODIAN BEEF SKEWERS RECIPE - HOW TO MAKE SACH KO ANG
This Cambodian beef skewers recipe makes the classic afternoon to early evening snack that's eaten right across the country. Served with pickled vegetables, the skewers can be eaten on their own or some locals will slide the meat off the skewer into baguette to make a full meal out of them.
Provided by Terence Carter
Categories Snack
Number Of Ingredients 6
Steps:
- Soak the wooden skewers in water for one hour. This will prevent them from burning while barbecuing.
- Cut the beef into cubes of around 3cm.
- Cut the pork into thin squares around the same size as the beef cubes.
- Mix the palm sugar, fish sauce, kroeung and peanuts in a bowl and marinate the beef and pork for one hour. Now is a good time to heat your barbecue.
- Make the skewers by placing one piece of beef and then one slick of pork and repeat.
- Make sure the barbecue is at the white heat stage with no open flames.
- Place the skewers on the barbecue and cook until medium. Turn the skewers as each side of the meat is done. Brush the leftover marinade on the sticks. If this causes a little flare-up this is fine - it just adds to the smokiness of the skewers.
- Serve immediately with pickled vegetables.
Nutrition Facts : Calories 306 kcal, Carbohydrate 8 g, Protein 24 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 1483 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHEZ SOVAN CAMBODIAN BEEF STICKS
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
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
CAMBODIAN BEEF STICKS (SACH ANG)
Make and share this Cambodian Beef Sticks (Sach Ang) recipe from Food.com.
Provided by byZula
Categories Meat
Time 3h12m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Tips:
- For the best flavor, use high-quality beef. Look for cuts that are well-marbled and have a good amount of fat.
- Be sure to slice the beef thinly against the grain. This will help to make the beef sticks tender and easy to chew.
- If you don't have a meat grinder, you can use a food processor to grind the beef. Just be sure to pulse the beef in short bursts so that it doesn't get too mushy.
- When mixing the beef with the other ingredients, be sure to use your hands. This will help to evenly distribute the ingredients and prevent the beef from becoming too sticky.
- If you want to make the beef sticks spicier, you can add more chili paste or Sriracha sauce. You can also add other spices, such as cumin, coriander, or paprika.
- Be sure to cook the beef sticks thoroughly. This will help to prevent them from becoming tough and chewy.
- Let the beef sticks cool slightly before slicing them. This will help to prevent them from falling apart.
Conclusion:
Cambodian beef sticks are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and healthy meal. With a few simple ingredients and a little bit of time, you can make your own Cambodian beef sticks at home. So what are you waiting for? Try this recipe today!
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