Char Kroeung Sach Ko (Stir-fried Lemongrass Beef)

Char Kroeung Sach Ko (ឆាគ្រឿងសាច់គោ)

Overview

Char Kroeung Sach Ko, or Stir-fried Lemongrass Beef, is a fragrant and flavorful dish that showcases the vibrant flavors of Khmer cuisine. This popular stir-fry combines tender beef with aromatic lemongrass and a blend of local spices, creating a dish that’s both satisfying and representative of everyday Cambodian cooking.

Cultural Significance

Role in Khmer Cuisine

Char Kroeung Sach Ko is a staple in Cambodian home cooking and is widely available in local restaurants. It exemplifies the Khmer love for bold flavors and the use of fresh, aromatic herbs in their cuisine.

Kroeung: The Heart of Khmer Cooking

The dish’s name includes “Kroeung,” which refers to a fundamental spice paste in Khmer cuisine. The use of kroeung in this dish highlights its importance in Cambodian cooking traditions.

When It’s Eaten

Char Kroeung Sach Ko is an everyday dish, commonly prepared for family meals. In Siem Reap, you’ll find it on the menu of many local restaurants, making it an accessible and authentic choice for tourists looking to experience true Khmer flavors.

Key Information

• Preparation Time: 20 minutes (plus marinating time)
• Cooking Time: 15 minutes
• Total Time: 35 minutes (plus 1 hour for marinating)
• Difficulty Level: Medium
• Servings: 4

Ingredients

For the kroeung paste:

• 3 stalks lemongrass, white part only, finely chopped
• 3 cloves garlic
• 2 shallots
• 1 thumb-sized piece of galangal
• 2 kaffir lime leaves, stems removed
• 1 tsp turmeric powder
• 2 red chilies (adjust to taste)

For the stir-fry:

• 500g beef sirloin, thinly sliced
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 red bell pepper, sliced
• 1 cup long beans, cut into 2-inch pieces
• 2 kaffir lime leaves, finely sliced

For serving:

• Steamed rice
• Lime wedges
• Fresh herbs (basil, mint, or cilantro)

Notes on Ingredients

• Fresh ingredients for the kroeung paste can be found at the Old Market (Psar Chas) in Siem Reap.
• If galangal is unavailable, ginger can be used as a substitute, though the flavor will be slightly different.

Instructions

Preparing the kroeung paste:

1. Combine all kroeung ingredients in a food processor or mortar and pestle.
2. Blend or pound until a smooth paste forms.

Marinating the beef:

1. In a bowl, mix half of the kroeung paste with the sliced beef.
2. Add 1 tbsp of fish sauce and 1 tsp of sugar. Mix well.
3. Marinate for 1 hour in the refrigerator.

Cooking the dish:

1. Heat oil in a wok or large frying pan over high heat.
2. Add the marinated beef and stir-fry for 2-3 minutes until browned.
3. Add the remaining kroeung paste and stir-fry for another minute until fragrant.
4. Add the red bell pepper and long beans. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
5. Toss in the sliced kaffir lime leaves.

Serving:

1. Taste and adjust seasoning if necessary.
2. Serve hot with steamed rice.
3. Garnish with lime wedges and fresh herbs.

Serving Suggestions

• Traditionally served with steamed rice.
• Some enjoy it with a fried egg on top for added richness.

Beverage Pairings

• Non-alcoholic: Fresh coconut water or iced lemongrass tea.
• Alcoholic: A cold Angkor beer or a light-bodied red wine like Pinot Noir.

Nutritional Information

• Calories: Approximately 300 per serving (excluding rice)
• Protein: 25g
• Carbs: 10g
• Fats: 18g
• High in vitamins and minerals from the fresh herbs and vegetables

Variations

Regional Differences

• Some versions include sliced eggplant or green papaya for added texture.
• In some regions, a touch of coconut milk is added for a richer sauce.

Protein Alternatives

• While beef is most common, the dish can also be made with chicken (Char Kroeung Sach Moan) or pork (Char Kroeung Sach Chrouk).

Cultural Notes

• The term “Char” means to stir-fry in Khmer, reflecting the cooking method used.
• This dish showcases the Khmer culinary principle of balancing different flavors and textures in a single dish.

Chef’s Tips

• For the best flavor, prepare the kroeung paste fresh. Its aroma is key to the dish’s success.
• Don’t overcook the beef; it should remain tender and slightly pink in the center.
• Adjust the number of chilies in the kroeung to suit your preferred level of spiciness.

Related Experiences

• “Market to Table” cooking class in Siem Reap, where you can learn to make your own kroeung paste.
• Guided street food tour featuring various stir-fried dishes popular in Cambodian cuisine.
• Visit to a local beef farm to understand the importance of cattle in Cambodian agriculture and cuisine.