Cambodian Beef Skewer

Cambodian Beef Skewers: A Street Food Favorite

Cambodia’s food culture is a vibrant reflection of its history, traditions, and love for bold, balanced flavors. Among the most beloved dishes found at bustling street stalls and family gatherings are Cambodian beef skewers. It is known locally as Sach Ko Ang. These skewers are smoky, savory, and slightly sweet, often paired with pickled vegetables and fragrant rice for the ultimate comfort food. More than just a snack, they represent the warmth of Cambodian hospitality and the communal joy of eating together.

The Flavor of Fire and Marinade

The magic of Cambodian beef skewers begins with the marinade. Thin beef slices soak in a fragrant blend of lemongrass, garlic, and shallots, sweetened with palm sugar and boosted with a splash of fish sauce for rich umami flavor. This combination infuses the meat with a perfect balance of sweet, savory, and aromatic notes. When grilled over charcoal, the beef develops a smoky char that enhances every bite.

The skewers are not overly complicated, but the layering of flavors makes them stand out. The lemongrass brings a citrusy brightness, the garlic and shallots add depth, and the palm sugar caramelizes beautifully on the grill. This careful balance reflects the essence of Cambodian cooking—transforming simple, everyday ingredients into something extraordinary.

More Than Street Food

Beef skewers are a common sight at roadside stalls, especially in the evenings when the air fills with the irresistible aroma of sizzling meat. Vendors fan the charcoal flames while skewers cook slowly, attracting hungry passersby with their golden-brown glaze.

But these skewers are not limited to street food culture. They are also a popular choice for family gatherings, festivals, and special occasions. Served with pickled vegetables such as carrots, radish, and cucumbers, the tangy crunch provides a refreshing balance to the rich, smoky beef. Often, the dish is rounded out with a side of fragrant rice, making it a hearty and satisfying meal.

A Taste of Cambodian Identity

Cambodian beef skewers are more than a delicious bite—they are a window into the country’s identity. The dish embodies Cambodia’s approach to food: affordable, flavorful, and made to be shared. It highlights the use of fresh herbs and spices that define Khmer cuisine while showcasing the communal nature of Cambodian meals.

For travelers exploring Cambodia, trying Sach Ko Ang is essential. It’s not only an introduction to the country’s flavors but also a way to experience its culture through food. For Cambodians living abroad, recreating beef skewers at home often brings back nostalgic memories of family dinners, neighborhood gatherings, and the lively energy of street markets.

In every bite of Cambodian beef skewers, you taste more than just grilled meat—you taste the balance of tradition, community, and culinary creativity that makes Khmer cuisine unforgettable.

Cambodian Beef Skewers

Cambodian beef sticks, known as "sach ko jakak," are a popular cambodian street food and bbq cookout. These flavorful skewers are tender, aromatic, and savory with a good balance of sweet, salty, and tangy flavors. Cambodian beef sticks are often served with rice and pickled veggies.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course: Appetizer

Cuisine: Cambodian

Calories: 180

Ingredients Equipment Method Video

Ingredients

  

• 2 medium stalks of lemongrass
• 3 slices of galanga about 1 and half tablespoons
• 5-7 large kaffir lime leaves
• 1 large rehydrated red pepper for color
• Commonly we use fresh hot chili peppers
• 5 cloves of garlic or half a bulb
• 1 teaspoon turmeric powder
• 1/3 cup of coconut cream or milk
• 2 tablespoons of honey palm sugar, or regular sugar
• 2 tablespoons of oyster sauce
• 1 tablespoon of chicken bouillon substituting 1/2 teaspoon msg
• 2 tablespoons of fish sauce
• 1/4 cup oil I’m using olive oil for cooking
• For red coloring you can use any char siu marinade mix

Equipment

• 20 Bamboo Skewers

Method

 

1. I like mixing all the ingredients in a bowl first so that I can taste and adjust, and also save the remaining for another time.
2. For the beef cuts, fatty meat is recommended. As long it’s not lean, you can use any fatty cuts including ribeye, flank, sirloin. Here I’m using about 2 and half pounds of country style rib cut. I prefer thicker slices but folks will recommend thinner slices for faster cooking. Cut any large piece into bite size
3. Pour in enough lemongrass marinade to coat the meat and massage it into the meat. Add some more marinade as needed but don’t over flavor it. Seal and refrigerate for at least 8 hours or over night to tenderize and infuse the flavor. Save the marinade sauce for other dishes.
4. While we wait for the beef to marinate, let’s make some cabbage-cucumber pickle for our side. For a serving of four, I’m using a quarter of a large cabbage, 2 carrots, one cucumber, and 3 garlic cloves.
5. Add in a half teaspoon of salt. Give it a good toss and let it sit for 10 minutes to help keep the veggies crispy. For the dressing, 2 tablespoons of sugar and 2 tablespoons of distilled or rice vinegar. Pour it in and give it another good toss. Store in the fridge and will last about a week. For mine, I added some hot peppers and shallots.
6. Now we are ready to Thread the marinated beef slices onto the bamboo skewers. This water became yellow tinted skewer and had to change the water twice.
7. You can make you beef sticks long or short but should be pushed together tightly with any bamboo showing between the meat. For juicy and tender beef sticks, Allow the meat to warm up to the room temperature before cooking or grilling. Cooking cold meat will give you tough meat.
8. I love the smell of open grill but you can definitely cook this in the oven, air fryer, and even frying pan. #cambodianfood #beef #skewers

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