Cha Kroeung Sach Ko
ឆាគ្រឿងសាច់គោ (chah KRUH-ng sahch koh)
Lemongrass Beef Stir-Fry
Tender beef stir-fried with aromatic kroeung paste, lemongrass, and kaffir lime leaves, a staple of Cambodian home cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving plate
Garnishes: Thai basil, sliced chili
Accompaniments: steamed jasmine rice
Instructions
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1
Heat oil in wok over high heat until smoking.
-
2
Add kroeung paste and lemongrass. Stir-fry 1 minute until fragrant.
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3
Add beef slices and stir-fry 2-3 minutes until seared.
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4
Add bell pepper, fish sauce, oyster sauce, and palm sugar. Toss 1 minute.
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5
Finish with kaffir lime leaves and Thai basil. Serve immediately over rice.
Did You Know?
Kroeung paste is the foundation of most Cambodian cooking, equivalent to a French mirepoix.
Chef's Notes
Equipment Tips
- wok
- mortar and pestle
Garnishing
Thai basil, sliced chili
Accompaniments
steamed jasmine rice
The Story Behind Cha Kroeung Sach Ko
Cha kroeung is one of the most common preparations in Cambodian home kitchens, showcasing the versatile kroeung paste that forms the backbone of Khmer cuisine. Every Cambodian cook learns to make kroeung before mastering any other technique.
The dish demonstrates the Khmer preference for aromatic, herbaceous flavors over the heavy spice heat found in neighboring Thai cuisine. Lemongrass, galangal, and turmeric create a distinct golden color.
This stir-fry is everyday food in Cambodia, quickly prepared for family meals using whatever protein is available.
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