Entree: Cambodia – Phnom Penh – សាច់គោអាំង ➤ sach ko ang (Cambodian marinated and charcoal-grilled beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (454 g) beef flank or skirt steak, thinly sliced against the grain
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) palm sugar or packed brown sugar
- 2 stalks (about 1 oz / 30 g) lemongrass, tough outer layers removed and finely minced
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 small shallot, minced, about 1 oz (30 g)
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for grilling or brushing
- 1/4 cup (15 g) fresh cilantro leaves for serving
- 1/2 cucumber, thinly sliced, about 4 oz (115 g)
- Cooked jasmine rice, for serving

Instructions

1. In a bowl combine the vegetable oil, fish sauce, soy sauce, palm sugar, minced lemongrass, garlic, shallot, lime juice, and black pepper. Whisk until sugar dissolves to make the marinade.
2. Add the thinly sliced beef to the marinade, toss to coat thoroughly, and refrigerate to marinate at least 30 minutes and up to 2 hours (do not exceed 4 hours for best texture).
3. Heat a grill or heavy skillet over high heat until very hot. Brush the grill grates or skillet lightly with vegetable oil. Remove beef from marinade, shaking off excess, and grill or sear in batches 1–2 minutes per side until caramelized and just cooked through.
4. Let the beef rest 2 minutes, then slice further if desired. Serve immediately with jasmine rice, sliced cucumber, fresh cilantro, and optional lime wedges or a simple dipping sauce of fish sauce, lime juice, and chopped chilies.