Cambodian Beef Skewers (Sakô Sâk)

Ingredients

• 500 g Beef rump steak (cut into 3 mm thick slices)
• 3 pcs Garlic cloves (peeled)
• 2 cm Fresh galangal (cut into 4 slices of 2 mm then diced)
• 1 tige Lemongrass (cut into rounds then coarsely chopped)
• 4 pcs Kaffir lime leaves (main veins removed, coarsely chopped)
• 1 c. à café Turmeric powder
• 2 c. à café White sugar
• 0.5 c. à café Chili flakes (or sweet paprika if sensitive)
• 1 c. à soupe Oyster sauce
• 2 c. à soupe Fish sauce
• 200 g White cabbage (julienned)
• 1 pcs Carrot (julienned)
• 0.5 pcs Lemon (juice only)
• 1 pcs Fresh chili (finely sliced)
• 8 pcs Wooden skewers (soaked 30 min in water if wooden)

Instructions

1. Prepare the aromatics

   Peel the garlic cloves, cut the galangal into 4 slices of 2 mm then dice, cut the lemongrass into rounds and coarsely chop, remove the main veins from the kaffir lime leaves and coarsely chop them.

   Time: PT10M

2. Pound the aromatic paste

   In the mortar (or blender), crush the garlic, galangal, lemongrass, kaffir lime leaves until a homogeneous paste is obtained.

   Time: PT5M

3. Season the paste

   Transfer the paste to a bowl, add turmeric powder, sugar, chili flakes, oyster sauce and fish sauce. Mix well until the sugar dissolves.

   Time: PT3M

4. Slice the beef

   Cut the rump steak into very thin slices about 3 mm thick. Place the slices in a large bowl.

   Time: PT10M

5. Marinate the meat

   Thread the beef slices into the aromatic paste, wear gloves to avoid turmeric stains, then mix to coat each piece well. Cover and let marinate 30 minutes in the refrigerator.

   Time: PT30M

   Temperature: 4°C

6. Prepare the raw vegetable salad

   Finely mince the garlic and fresh chili, place them in a bowl, add sugar, fish sauce and lemon juice, dissolve the sugar well. Fold in the julienned white cabbage and carrot. Set aside.

   Time: PT10M

7. Skewer the meat

   Thread 4 marinated beef slices onto each skewer. Repeat until all pieces are used.

   Time: PT5M

8. Cook the skewers

   Heat a grill pan (or barbecue) over high heat, lightly oil. Place the skewers and cook 2‑3 minutes each side according to desired doneness (rare to medium).

   Time: PT8M

   Temperature: 200°C

9. Plating and serving

   Arrange the skewers on a platter, accompany with the raw vegetable salad. Serve immediately with white rice if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef rump steak: flank steak, roasting meat
• Instead of Garlic cloves: garlic powder
• Instead of Fresh galangal: ginger
• Instead of Lemongrass: lemongrass powder
• Instead of Kaffir lime leaves: lime zest
• Instead of Turmeric powder: fresh turmeric
• Instead of White sugar: cane sugar
• Instead of Chili flakes: sweet paprika
• Instead of Oyster sauce: soy sauce + a little sugar
• Instead of Fish sauce: salt + lemon juice
• Instead of White cabbage: red cabbage
• Instead of Carrot: daikon
• Instead of Lemon: rice vinegar
• Instead of Fresh chili: chili powder
• Instead of Wooden skewers: metal skewers

Equipment Needed

• Mortar and pestle
• Mixing bowl
• Chef's knife
• Cutting board
• Grill pan
• Kitchen tongs
• Kitchen gloves (for turmeric) (optional)
• Skewers
• Serving plate (optional)

Critical Steps — Do Not Skip

• Pound the aromatics in the mortar to release the flavors
• Marinate the meat for at least 30 minutes
• Cook over very high heat to quickly sear the beef

Chef Tips from the Video

• Use rump steak or flank steak for a tender texture.
• Add a small extra pinch of sugar to the salad if the lemon is very acidic.
• Serve with fragrant jasmine rice for a complete meal.

Troubleshooting

Storage

Refrigerator: Store cooked skewers in an airtight container for up to 2 days.

Freezer: Marinated beef pieces can be frozen for up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef up to 4 hours ahead to intensify flavors.
• Prepare the raw vegetable salad the day before and keep it refrigerated.
• Soak wooden skewers in water 30 min before use to prevent them from burning.