Cambodian Beef Stir Fry

Ready to ditch your usual weeknight dinner and embark on a culinary adventure? Get ready to discover Cha Kroeung Sach Ko, a vibrant and utterly delicious Cambodian lemongrass beef stir-fry that will quickly become your new favorite way to cook chicken stir fry (or beef!) at home. This isn't just another stir fry recipe for chicken; it's a journey into the heart of Khmer flavors, packed with bright lemongrass, aromatic kroeung paste, and tender beef, all coming together in a weeknight-fast dish.
Forget complicated techniques – this great chicken stir fry equivalent uses a simple homemade paste and a familiar one-pan stir-fry method. We'll show you the best way to cook chicken stir fry (or beef, in this case!) with unique Cambodian flair, ensuring every bite is bursting with flavor. Whether you're a beginner or an experienced cook looking to expand your repertoire, you'll learn how to cook chicken stir fry (or beef!) like a pro, mastering the art of season chicken stir fry with authentic Southeast Asian spices. So, grab your wok, and let’s make some magic!

Ingredients

• For the Beef & Marinade:
• 1 lb (450g) flank steak, sirloin, or similar quick-cooking beef cut, thinly sliced against the grain
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar or palm sugar
• 1 tablespoon neutral oil (like canola or vegetable)
• 1 tablespoon Kroeung (lemongrass paste), from below
• For the Kroeung (Lemongrass Paste):
• 2-3 lemongrass stalks, tough outer layers removed, tender inner parts thinly sliced (about ½ cup)
• 1-inch piece galangal or fresh ginger, peeled and sliced
• 2-3 kaffir lime leaves, thinly sliced, or 1 teaspoon lime zest
• 3-4 cloves garlic, peeled
• 2-3 shallots, peeled and roughly chopped
• 1-2 fresh red or green chilies (like bird's eye or serrano), stemmed (adjust to taste)
• 1 teaspoon fresh turmeric, grated, or ½ teaspoon ground turmeric
• Substitution note: If galangal and kaffir lime leaves are hard to find, use ginger and lime zest instead.
• For the Vegetables & Aromatics:
• 1 small onion, thinly sliced
• 1 red or green bell pepper, thinly sliced
• ½ cup green beans or long beans, trimmed and cut into 1-inch pieces (optional)
• ½ cup fresh holy basil or Thai basil leaves (sweet basil can be used if unavailable)
• For Finishing & Serving:
• 2 tablespoons neutral high-heat oil (for stir-frying)
• 1-2 tablespoons fish sauce or light soy sauce (for final seasoning, to taste)
• ½ - 1 teaspoon sugar or palm sugar (for balance, to taste)
• Lime wedges, for serving
• Steamed jasmine rice, for serving

Directions

1. Prep the Lemongrass & Aromatics:Begin by preparing your kroeung ingredients. For the lemongrass, remove the dry, tough outer layers until you reach the pale, tender center. Trim off the very top and bottom. Thinly slice the tender lemongrass for easy pounding or blending. Peel and slice your galangal (or ginger), shallots, garlic, and chilies. If using kaffir lime leaves, thinly slice them; otherwise, have your lime zest ready.
2. Make the Kroeung Paste:
   1. Using a Mortar & Pestle: Start by pounding the hardest ingredients first: galangal (or ginger), then lemongrass, followed by kaffir lime leaves (or zest), chilies, shallots, garlic, and finally turmeric. Pound until you achieve a coarse but cohesive paste. This takes a bit of elbow grease but yields the best texture and aroma.
   2. Using a Small Food Processor: Combine all kroeung ingredients in a food processor. Add a splash (1-2 tablespoons) of water or oil to help the blades catch. Pulse until you have a coarse paste. Avoid pureeing too smoothly; you want some texture.
   3. Yield Note: This recipe uses about 1 tablespoon of kroeung for the marinade and another spoonful for stir-frying. Any extra kroeung paste can be refrigerated for 3-4 days or frozen in small portions for 1-2 months (see "Make-Ahead & Storage" for more details).
3. Marinate the Beef:Slice your chosen beef cut thinly, across the grain, into pieces about ¼-inch thick. In a medium bowl, combine the sliced beef with oyster sauce, light soy sauce, fish sauce, sugar (or palm sugar), neutral oil, and 1 tablespoon of the prepared kroeung paste. Toss everything together until the beef is well coated. Let it rest and marinate for at least 20-30 minutes at room temperature while you prep your vegetables. You can also marinate it in the fridge, covered, for up to 12-24 hours.
4. Stir-Fry the Aromatics & Beef:Heat a wok or large, heavy skillet over high heat until it's smoking hot. Add 2 tablespoons of neutral oil. Once the oil shimmers, add 1-2 teaspoons of the kroeung paste (the amount depends on how much you made and your preference). Stir-fry for about 30 seconds until it's incredibly fragrant and slightly darkened – but be careful not to burn it!Add the marinated beef to the hot pan, spreading it out into a single layer. Let it sear undisturbed for about 1 minute to get a good crust, then stir-fry quickly until it’s mostly browned but still slightly pink inside. Remove the beef from the pan and set aside; this prevents overcooking.Add the sliced onion and bell pepper to the same pan (add a tiny splash more oil if needed). Stir-fry for 2-3 minutes, just until the vegetables are crisp-tender. If using optional green beans, add them with the onion and pepper.Return the beef to the pan. Splash in 1-2 tablespoons of fish sauce (or soy sauce) and a pinch of sugar to balance the flavors. Toss everything quickly to combine and coat.
5. Finish & Serve:Remove the pan from the heat. Toss in the fresh holy basil or Thai basil leaves, stirring just until they wilt slightly. Taste the stir-fry and adjust the seasoning as needed: add more fish sauce for saltiness, a squeeze of lime juice for freshness and brightness, or a little more sugar for balance.Serve your Cha Kroeung Sach Ko immediately over hot steamed jasmine rice, garnished with fresh lime wedges. Enjoy your flavorful journey!