Cambodian Coconut Beef Skewers

C – Happy 4^th of July Week!

It’s grill week for us. Cambodian coconut beef skewers are first. They are the only thing I look forward to at a Cambodian barbeque. It’s the one thing that I request every time I am asked to go to a Cambodian barbeque.

So, when Jim asked what should we make for 4^th of July grill week, naturally I had to put this one in. Of course, front and center. It’s a traditional barbeque item for me and it sure is a good one.

I love anything on a stick when it comes to barbeque. Appetizers, entrees, dessert and anything else in between. For me stuff on a stick is the best part. It’s easy to eat, you can move around easily outside with it.

There’s a bit of portion control to it, too. If you eat 20 sticks of meat you’ll know. There will be a pile of 20 sticks beside you.

The best part about these beef skewers is the seasoning. I love the spices, the bit of cognac and coconut milk to top it off. It really makes it flavorful. I love how crispy, but still tender, the meat is. It’s a great healthy snack or dish that will get you full.

Cambodian Coconut Beef Skewers

Recipe type: Mains

Author: Christina

Prep time: 45 mins

Cook time: 4 mins

Total time: 49 mins

Serves: 2

Ingredients

• 1 pound flank steak, cut into thin strips
• 2 pieces, dried or fresh galanga (if dried soak in warm water until softened)
• 2 cloves garlic
• 1 shallot
• 2 Tbsp minced lemongrass
• 2 Tbsp cognac
• 2 Tbsp Gourmet sauce
• Salt and pepper to taste
• 12 6-inch bamboo skewers soaked in warm water
• ¼ cup full fat coconut milk

Instructions

1. Place galanga, garlic cloves, shallot and lemongrass in a food processor. Chop until fine. If not fine, place in a mortar and pestle and work until fine. You don’t want any large chunks of galanga when eating this dish. It will be too spicy.
2. Once everything is finely chopped, place in a bowl. Combine cognac, Gourmet sauce, salt and pepper into bowl with spice mix. Mix well.
3. Add beef and let marinate for at least 30 minutes.
4. Thread each piece on skewers until all pieces of meat are done.
5. Place on a hot grill. Using a brush, coat each skewer with coconut milk after placing on the grill.
6. After about 2 minutes, flip over and repeat coating the other side with coconut milk. Once coconut milk has melted into the meat and the meat is chared, it is done. Beef should be crispy and tender.
7. Remove from grill to a platter.
8. Serve.
9. Enjoy!

3.1.08

I hope every barbequeI I am going to this weekend will have this on their grill.

Humm … it may well be because I am bringing it.