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.
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)
Serve with peanut sauce, or Cambodian fish sauce.
Recipe from The Frizz Restaurant, Phnom Penh, Cambodia.