Cambodian Stir fry lemongrass beef

Name: Cambodian Stir fry lemongrass beef
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1 lb of any beef with a bit of fat, slice thin, marinate the meat with; 2 tablespoon of oyster sauce; 1 tablespoon of vegetable; Marinate all them above for 30 minutes; 3 garlic cloves minced; 1 Jalapeno sliced thin or Thai bird eye chilies; 1/4 white onion slice thin; 1/2 red bell pepper slice thin; A handful of cut long bean or green bean (optional); 1 t to 1 T of prohok (this is optional some people like it); 1 to 2 T of tamarind concentrate (put 1 T first); 1 t of Knorr Chicken powder; Fish sauce to taste; Sugar to taste; Crush peanut for garnish (optional some people like it); A handful of holy basil for garnish; Oil for stair fry

January 25, 2023 Cambodian Chef

Cambodian Stir Fry Lemongrass Beef is a quick and flavorful dish that’s easy to prepare and sure to become a favorite. To begin, thin slices of beef are marinated in a mixture of oyster sauce and vegetable oil, infusing them with a rich, savory flavor. After marinating for 30 minutes, the beef is ready to be cooked.

The stir fry begins by heating oil in a wok or frying pan, and then adding minced garlic. Once the garlic is fragrant and lightly browned, optional long beans can be added and stir-fried for an additional 2 minutes. Next, the marinated beef is introduced and cooked until it reaches a tender, almost-done state. Sliced white onion, thin jalapeño or Thai bird eye chilies, and red bell pepper are then incorporated into the stir fry, creating a colorful and flavorful combination of vegetables.

The dish’s distinctive Cambodian flavors come from a mixture of lemongrass paste (kroeung), fish paste (prohok), Knorr Chicken powder, tamarind concentrate, sugar, and water. This mixture is added to the stir fry, infusing the dish with a unique and aromatic profile. The stir fry continues until the beef and vegetables are fully cooked. The final step involves garnishing the dish with crushed peanuts (optional) for added texture and holy basil for a burst of fresh herbaceous flavor.

This Cambodian Stir Fry Lemongrass Beef is best enjoyed piping hot, served alongside a portion of rice. With its straightforward preparation and vibrant blend of flavors, it’s a dish that’s sure to become a cherished addition to any home-cooked meal.

Ingredients

1 lb of any beef with a bit of fat, slice thin, marinate the meat with
2 tablespoon of oyster sauce
1 tablespoon of vegetable
Marinate all them above for 30 minutes
3 garlic cloves minced
1 Jalapeno sliced thin or Thai bird eye chilies
1/4 white onion slice thin
1/2 red bell pepper slice thin
A handful of cut long bean or green bean (optional)
1 t to 1 T of prohok (this is optional some people like it)
1 to 2 T of tamarind concentrate (put 1 T first)
1 t of Knorr Chicken powder
Fish sauce to taste
Sugar to taste
Crush peanut for garnish (optional some people like it)
A handful of holy basil for garnish
Oil for stair fry

Directions to make Cambodian Stir fry lemongrass beef

In a small bowl mix 3 tablespoon of lemongrass paste (kroeung), fish paste (prohok), knorr chicken powder, Tamarind concentrate, sugar, and 6 tablespoon of water set aside
In a hot wok or fry pan heat oil add garlic fry until brown add long bean if you use it stir fry for 2 minutes then add beef stir fry until the meat is tender almost done
Add onion, jalapeno, and red bell pepper mix well then add the lemongrass paste (kroeung) mixture
Stir fry until the meat and vegetables is done turn the heat off taste garnish with holy basil, and peanut.

Serve hot with rice