Best 3 Cambodian Beef Sticks Sach Ang Recipes

**Discover the tantalizing flavors of Cambodian Beef Sticks (Sach Ang) with our diverse collection of recipes.**

Indulge in the rich culinary heritage of Cambodia with our curated selection of beef stick recipes, capturing the essence of this beloved street food. From the classic grilled beef sticks, bursting with savory and slightly smoky notes, to the succulent stir-fried variation, infused with aromatic herbs and spices, our recipes cater to every palate. Explore the delightful crunch of deep-fried beef sticks, perfect for a crispy snack or appetizer, and delve into the unique flavors of beef sticks in coconut milk curry, a harmonious blend of creamy and spicy flavors. Whether you prefer traditional methods or a contemporary twist, our recipes guide you through the process of creating authentic Cambodian beef sticks at home.

Check out the recipes below so you can choose the best recipe for yourself!

CAMBODIAN BEEF SKEWERS RECIPE - HOW TO MAKE SACH KO ANG

Cambodian Beef Skewers Recipe - How To Make Sach Ko Ang image

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

Ingredients

400 g sirloin steak
50 g pork fat (fatty pork belly (rindless))
4 tbsp yellow kroeung
1 tbsp peanuts (roasted, finely chopped, then pounded)
2 tbsp palm sugar
4 tbsp fish sauce

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

CAMBODIAN BEEF STICKS (SACH ANG)

Cambodian Beef Sticks (Sach Ang) image

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

Ingredients

1 lb beef, preferably tri-tip
1/4 cup lemongrass, chopped
1 tablespoon lime zest, grated
1 head garlic, peeled
1 teaspoon turmeric
1 piece galangal, about 1 1/2-inches long, chopped
1/2 cup vegetable oil, divided use
5 tablespoons oyster sauce
3 tablespoons sugar
1 1/2 tablespoons paprika
1 kiwi
8 bamboo skewers, soaked in water for 15 minutes

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.

ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)

Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) image

Make and share this Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) recipe from Food.com.

Provided by MarraMamba

Categories Asian

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

2 pinches kosher salt
1 tablespoon sugar
1 tablespoon finely chopped garlic
1 teaspoon fresh ground black pepper
3 tablespoons soybean oil
2 lbs beef tenderloin or 2 lbs sirloin, cut into 1-inch cubes
2 teaspoons sugar
1 teaspoon salt
1/4 cup freshly squeezed lime juice
1/4 cup water
1 teaspoon fresh ground black pepper
2 teaspoons finely chopped garlic
3 tablespoons soybean oil or 3 tablespoons any vegetable oil
3 tablespoons sugar
4 tablespoons finely chopped garlic
1 1/2 teaspoons fresh ground black pepper
1/3 cup mushroom soy sauce
15 -20 young lettuce leaves, for garnish
1/4 cup thinly sliced scallion top, for garnish
jasmine rice, for serving

Steps:

Marinade:.
Combine ingredients for marinade in a baking dish or shallow bowl.
Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
Meanwhile, make Lime Dipping Sauce:
Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
ingredients and mix well. Set aside at room temperature until ready to serve.
Saute:.
Heat up a large saute pan or small wok until hot; very high heat is required so
that the meat will cook quickly without bleeding out too much juice.
Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
for another 2 minutes or so. Cook the beef to desired doneness; it's best served
medium-rare to medium.
Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
Sauce on the side.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment ready. This will make the cooking process smoother and more efficient.
Use Quality Beef: The quality of the beef will greatly impact the flavor of the beef sticks. Choose high-quality, lean beef for the best results.
Grind the Beef Properly: The beef should be ground finely to ensure a smooth texture in the beef sticks. If you don't have a meat grinder, you can ask your butcher to grind the beef for you.
Seasoning is Key: Don't skimp on the seasoning! The combination of garlic, ginger, lemongrass, and other spices creates the unique flavor of Cambodian beef sticks. Adjust the amount of seasoning to your taste preferences.
Use Bamboo Skewers: Bamboo skewers are traditionally used for Cambodian beef sticks. They add a rustic touch to the dish and help keep the beef sticks moist during cooking.
Cook Thoroughly: Make sure the beef sticks are cooked thoroughly to ensure they are safe to eat. Insert a meat thermometer into the thickest part of the beef stick and cook until it reaches an internal temperature of 165°F (74°C).
Serve with Dipping Sauce: Cambodian beef sticks are traditionally served with a dipping sauce. The sauce can be made with various ingredients such as fish sauce, lime juice, sugar, and chili peppers. Adjust the ingredients to your taste preferences.

Conclusion:

Cambodian beef sticks (sach ang) are a delicious and flavorful snack or appetizer that can be easily made at home. With the right ingredients and a little bit of effort, you can create these tasty treats that are sure to impress your friends and family. So, gather your ingredients, follow the recipe, and enjoy the unique flavors of Cambodian cuisine!