Cambodian beef sticks are thin strips of beef threaded onto skewers, marinated with lemongrass, garlic, fish sauce, and a little sweetness, then grilled until browned and tender. Recipes vary by cook and region, but this savory-sweet, aromatic style is delicious with rice, pickles, or fresh herbs.
Ingredients
- 1½ lb (680 g) flank steak or sirloin, trimmed
- 2 tender lemongrass stalks, about 1 oz (30 g) prepared, finely minced
- 3 garlic cloves, about ½ oz (15 g), finely minced
- 2 shallots, about 2 oz (55 g), finely minced
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (12 g) packed light brown sugar
- 1 tbsp (15 ml) neutral oil, such as canola
- 1 tsp (5 ml) soy sauce
- ½ tsp (1 g) freshly ground black pepper
- ⅛ tsp (0.3 g) ground turmeric
- 8 metal skewers, or bamboo skewers soaked in water for at least 30 minutes
- 1 lime, cut into wedges, for serving
- ¼ cup (10 g) chopped cilantro or Thai basil, for serving
Instructions
- Prepare the beef. Pat the steak dry and trim away tough silver skin. Cut it across the grain into strips about ½ inch (1.3 cm) thick and 4 to 5 inches (10 to 13 cm) long. Cutting across the grain shortens the muscle fibers, which makes the grilled strips easier to bite. If the steak is awkward to slice, place it in the freezer for 15 to 20 minutes first; it should firm up but not freeze solid.
- Make the marinade. In a medium bowl, stir together the minced lemongrass, garlic, shallots, fish sauce, oyster sauce, brown sugar, oil, soy sauce, black pepper, and turmeric. The mixture should smell fragrant and taste strongly savory, with a little sweetness to balance the salty sauces. If your lemongrass is especially fibrous, mince it as finely as you can so the pieces cling to the beef rather than making the skewers difficult to eat.
- Marinate the beef. Add the strips and turn them until coated on all sides. Cover the bowl and refrigerate for 1 hour. Keep the meat cold while it marinates; do not leave it on the counter. An hour gives the aromatics time to flavor the surface without making the beef overly salty. If you need to get ahead, it can marinate for up to 8 hours, but avoid leaving it much longer because the fish sauce and salt can make the exterior taste too intense.
- Heat the grill and thread the skewers. Bring a gas or charcoal grill to medium-high heat, about 450 to 500°F (232 to 260°C), and clean and lightly oil the grates. If using bamboo skewers, soak them in water for at least 30 minutes before grilling; metal skewers do not need soaking. Thread each strip onto a skewer in a loose accordion fold, leaving a little space between folds so heat can reach the meat. Divide the strips evenly among eight skewers.
- Grill the beef. Arrange the skewers over direct heat and grill for about 2 to 3 minutes per side, turning once or twice, until the surface is browned and the meat is cooked through. Timing varies with the thickness of the folds and the heat of the grill. Check the thickest folded piece with a food thermometer: USDA FSIS recommends that whole cuts of beef reach a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. If a strip is too thin to check easily, make sure the thermometer probe reaches the center of a thicker fold rather than touching the skewer.
- Rest and serve. Transfer the skewers to a clean platter and let them rest for 3 minutes. Sprinkle with cilantro or Thai basil and serve with lime wedges. Discard any marinade that touched raw beef; if you want extra sauce, reserve a portion before adding the meat rather than reusing the raw marinade.
Tips
- Choose the right cut and slice it well. Flank steak and sirloin both work; flank has a pronounced beef flavor, while sirloin is often a little more forgiving. Look for a cut with even thickness, then slice across the visible grain. Long slices cut with the grain can turn chewy even when cooked to the right temperature.
- Prepare lemongrass carefully. Use the pale, tender lower part of fresh stalks, peel off dry outer layers, and mince the inner portion finely. If fresh stalks are unavailable, use 1 tablespoon (15 g) lemongrass paste in the marinade. Paste is convenient but usually less bright and may contain salt, so check its label and adjust the fish sauce to taste.
- Balance the grill heat. A very hot grill can scorch the sugar and shallots before the inside of a folded strip is cooked. If the outside darkens too quickly, move the skewers to a cooler part of the grill and finish cooking there. A little charring is welcome; a thick, black, bitter coating is not.
- Keep the skewers manageable. Do not pack the folds tightly together or crowd the grill. Space allows hot air to circulate and makes turning easier. If using bamboo skewers, soak them as directed and keep the exposed ends away from the hottest part of the fire.
Serving Suggestions
For a simple meal, serve two beef sticks per person with steamed jasmine rice and cucumber slices. The rice catches the savory juices, while cool cucumber and a squeeze of lime cut through the richness of the grilled meat. A bowl of lightly pickled vegetables, such as carrot and daikon, adds a crisp, tangy contrast. Keep any dipping sauce separate so diners can season each bite to their liking.
For a fuller Cambodian-inspired spread, add fresh lettuce, mint, Thai basil, cilantro, and thinly sliced green onion. Diners can wrap a piece of beef and herbs in lettuce, then add rice or a little pickled vegetable. A small bowl of rice noodles also works well, especially if you want the skewers to serve as part of a shared meal. Plain steamed rice is the easiest side, but coconut rice can be pleasant if you want a richer accompaniment; keep it simply seasoned so it does not compete with the fragrant marinade.
A dipping sauce is optional because the beef is already seasoned. For a quick table sauce, stir 1 tablespoon (15 ml) fish sauce with 1 tablespoon (15 ml) lime juice, 1 tablespoon (15 ml) water, and 1 teaspoon (4 g) sugar until dissolved, then add finely sliced chili if desired. Taste before serving, since fish sauce varies in saltiness. This is a bright, salty accompaniment rather than a traditional requirement for every version of Cambodian beef sticks.
Variations
Use palm sugar. Replace the brown sugar with 1 tablespoon (12 g) finely grated palm sugar. Palm sugar has a rounded, lightly caramel flavor and is a useful traditional-style option when available. If it comes in a hard block, grate it finely so it dissolves evenly in the marinade. Brown sugar is an easy substitute and gives a similar balance, though its flavor is a little more molasses-like.
Make the marinade without oyster sauce. For a shellfish-free version, replace the oyster sauce with 1 tablespoon (15 ml) additional soy sauce and 1 teaspoon (5 ml) brown sugar. The result will be saltier and less rounded, so taste the marinade before adding the beef and use a little less fish sauce if needed. Check the labels on all bottled sauces if you are accommodating an allergy.
Add a gentle chili note. Stir ½ teaspoon (1 g) chili flakes or 1 finely chopped mild red chili into the marinade. For more heat, serve sliced fresh chili at the table rather than making the whole batch very spicy. That keeps the skewers approachable for different preferences while still letting each person adjust their serving.
Cook indoors. A ridged grill pan or heavy cast-iron skillet works when outdoor grilling is not practical. Heat it over medium-high, cook in batches without crowding, and turn the skewers as they brown. Ventilate the kitchen, since the sugar and aromatic marinade can smoke. You can also remove the beef from the skewers and broil it on a foil-lined pan, turning once; watch closely because the thin strips can brown quickly under a broiler.
Storage and Reheating
Refrigerate cooked beef sticks within 2 hours of grilling, using a covered shallow container. They keep for 3 to 4 days in the refrigerator. For the best texture, store the beef separately from fresh herbs, lime wedges, and crunchy vegetables, and add those only when serving. If you have uncooked beef in marinade, keep it covered in the refrigerator and cook it within 8 hours for this recipe; do not save marinade that has contacted raw meat as a dipping sauce.
To freeze cooked beef, remove it from the skewers, cool it promptly, and pack it airtight for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator. Reheat gently in a covered skillet with a teaspoon of water, or in a microwave in short bursts, turning the pieces so they warm evenly. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. The beef may be less tender after reheating, so avoid prolonged high heat. Eat refrigerated leftovers within the storage window rather than repeatedly warming and cooling the same portion.
Frequently Asked Questions
What cut of beef is best for Cambodian beef sticks?
Flank steak and sirloin are reliable choices because they are easy to slice into long strips and grill quickly. Whatever cut you choose, remove tough connective tissue and cut across the grain. Very lean, thin cuts can dry out if left on the grill too long, so use the thermometer and take the skewers off once they reach the safe temperature and complete the rest.
Can I marinate the beef overnight?
It is better not to leave these strips in the marinade overnight. Fish sauce and soy sauce bring salt, and long exposure can make the exterior overly seasoned or slightly firm. One hour is enough for the lemongrass and garlic to flavor the surface; if you need more flexibility, mix the marinade in advance and keep it separate from the beef until closer to cooking.
Can I make Cambodian beef sticks without a grill?
Yes. Use a grill pan or skillet on the stovetop, working in batches so the meat browns rather than steams. A broiler is another option: lay the skewers on a foil-lined pan, place them several inches from the heat, and turn them as they brown. Indoor appliances vary, so use visual cues and the same thermometer temperature instead of relying only on a fixed cooking time.
Is lemongrass paste a good substitute for fresh lemongrass?
It is a practical substitute when fresh stalks are hard to find. Start with 1 tablespoon (15 g) paste for the two stalks in this recipe, then check the product label because some pastes include salt, oil, or other seasonings. The flavor is usually less crisp and citrusy than freshly minced lemongrass, but the beef will still have an aromatic character.
Can I prepare the skewers ahead?
You can slice the beef and mix the marinade earlier in the day, keeping both covered and refrigerated separately. For the best texture, combine them about an hour before grilling. You may also thread the marinated strips shortly before cooking, but do not leave raw meat at room temperature while guests arrive or the grill heats. Keep it chilled until it is time to cook.
Why did my beef sticks turn out tough?
Common causes are slicing with the grain, using a particularly tough cut, or leaving thin strips on the grill too long. Slice across the grain, fold the strips loosely, and grill over medium-high heat just until browned and safely cooked. Allow the required 3-minute rest, then serve promptly. If a piece is still difficult to chew, slice it across the grain into smaller bites before serving.
Related
- Cambodian Curry Recipe with Chicken and Kroeung
- Cambodian Dessert Recipes: Banana Tapioca Pudding
- Cambodian Noodles: A Simple Kuy Teav Soup Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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