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Here we present two delicus Khmer meals with beef: Saich Ko Char Spee Khieu and Saich Ko neung Tirk Krohj. On other recipe pages we have two vegetarian Cambodian meals and two recipes for Khmer food with chicken.

If you want to know more about Cambodian cuisine and Khmer ingredients and recipes, why not book a cooking course at the Cambodia Cooking Class?

Saich Ko Char Spee Khieu

Let's first learn a little bit of Khmer.

Saich means meat,
Ko is cow,
Char is stir fried,
Spee Khieu means Chinese broccoli.

So literally the name of this dish is: Meat Cow Stir-fry Broccoli Chinese, or: stir fried dish of tender beef and crisp Chinese broccoli. It is absolutely delicious Khmer food.

Ingredients

• ½ lb. Lean beef, thinly sliced
• 1 lb. Chinese broccoli. Separate the stems and leaves, chopped
• 2 Cloves garlic, minced
• 1 Yellow onion, sliced
• 2 Tablespoons cooking oil
• 1 Tablespoon fish sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon oyster sauce
• 1 Tablespoon sugar
• ½ Tablespoon cornstarch
• ¼ Cup of water
• ¼ Teaspoon black pepper

Directions

In a small bowl, mix cornstarch with water, oyster sauce, fish sauce and sugar. Set aside. Mix the meat with garlic, and soy sauce in another small bowl. Set aside.

Heat up a wok or skillet on high temperature. When hot, pour cooking oil. Sauté onion, broccoli stems and beef. Stir well. Add Chinese broccoli leaves. Stir and cover with lid for a few minutes.

Pour the mix sauce on top. Stir well till sauce thickens. Sprinkle with black pepper. Serve with rice.

Want to learn more?

Like preparing the signature Cambodian dish, fish amok:

Book a cooking course at the Cambodia Cooking Class.

Saich Ko neung Tirk Krohj

Crispy sliced spicy fried beef with crisp lettuce and tangy, sweet orange sauce.

Ingredients

• ½ lb. Sirloin beef, sliced thin
• 2 Tablespoons flour
• 1 Tablespoon fresh or frozen minced lemon grass
• 1 Tablespoon fish sauce (or soy sauce)
• 1 Cloves of garlic, minced
• 2 Chili pepper, minced
• 1 Cup of cooking oil
• ½ Head of lettuce, chopped
• Fresh mint leaves

For the orange sauce

• ½ Cup of orange juice
• ½ Cup of water
• 2 Tablespoons cornstarch
• 1 Tablespoon light brown sugar
• ½ Tablespoon fresh lime or lemon juice
• 1 Teaspoon salt
• 1 Small yellow onion, sliced
• 1 Red or green bell pepper, sliced

Directions

Put beef in a large bowl with soy sauce, lemon grass, garlic, sugar, and chili pepper. Add flour, mix well and set aside.

Pre-heat cooking oil in a wok on high temperature. When hot add beef and stir fry till it's crispy. Remove the beef and put it on a paper towel covered plate to drain excessive oil.

Pour remaining oil out but keep approx. 1-tablespoon of oil in the skillet for the sauce.

Orange sauce
Mix orange juice with water, limejuice, sugar, salt and cornstarch. Put onion and bell pepper in the wok and sauté till it softens. Pour orange juice and stir well till sauce thickens.

To serve
Place the chopped lettuce on the center of a plate, put fried beef on top and pour orange sauce over.
Top with more lettuce and mint leaves. Serve with rice.

More recipes:

Chicken Recipes

Vegetarian recipes

frizz restaurant

#67, Street 240 (map)
Phnom Penh
Cambodia
Tel: 023 - 22 09 53
Tel: 012 - 52 48 01

We have introduced a new menu including more traditional Cambodian dishes, fresh salads and delicious desserts.
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See our extensive travel information in the
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frizz on Channel News Asia

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