Sach Ko Slirk S’krey Chomka (Spicy Cambodian Lemon Grass Beef Kebabs)

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1 to 1-1/2 pounds sirloin steak, sliced thin
3 cloves garlic, minced
1/3 Cup minced fresh or frozen minced lemon grass
1 stalk green onion, minced
1/4 cup of water
3 Tbsp. soy sauce
2 Tbsp. cooking oil
1 Tbsp.oyster sauce
1 Tbsp. honey
1/4 tsp. black pepper
4 finger hot chile peppers, stemmed and chopped
8 (6″ skewers) soak in water for 30 minutes prior to grilling


Put the thinly sliced beef into a large container or bowl. Mix all the remaining ingredients in a small bowl and pour over the sliced beef. Toss and mix well. Marinate the meat in the refrigerator overnight or for at least 3 hours. When ready to cook thread each slice of beef onto the skewers.

Preheat the grill to a high temperature, then turn the heat down to medium.

Place the beef kebabs on the grill and cook the meat to your liking. (medium rare or well done)

To serve:

Serve with peanut sauce, or Cambodian fish sauce.

Recipe from The Frizz Restaurant, Phnom Penh, Cambodia.