Method
- Pound lemongrass, galangal, turmeric, garlic and shallots in a mortar to a coarse paste — kreung doesn't need to be ultra-smooth for stir-fries.
- Heat oil in a wok over the highest possible flame. Add the kreung paste; stir-fry for 90 seconds until the kitchen fills with the lemongrass-and-turmeric aroma.
- Add the sliced beef. Stir-fry vigorously for 90 seconds until just browned but still pink at the centre.
- Add long beans and fresh chilies; stir 90 seconds. The beans should still be crunchy.
- Add fish sauce, oyster sauce and palm sugar. Toss vigorously for 30 seconds — the sauce should coat everything and start to dry slightly.
- Add kaffir lime leaves, spring onion and Thai basil. Toss for 20 seconds. Plate immediately. Serve with steamed jasmine rice; char kreung is a wet rice-table dish, not a soup.
Common questions
Can Char Kreung Sach Ko be made ahead?
Char Kreung Sach Ko is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Char Kreung Sach Ko spicy?
Char Kreung Sach Ko as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Char Kreung Sach Ko vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Char Kreung Sach Ko to make at home?
Char Kreung Sach Ko is approachable for a home cook with basic stove skills — total time about 28 minutes, no special technique required.
Can Char Kreung Sach Ko be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Char kreung is the everyday Khmer stir-fry — almost any protein can be turned into char kreung sach ko (beef), char kreung sach moan (chicken) or char kreung trey (fish). The kreung paste is what makes the dish unmistakably Cambodian; without it, the stir-fry could be Vietnamese or Thai. Each Khmer cook has their kreung ratio: more turmeric for the Battambang style, more galangal for the Siem Reap style. The dish is paired with rice, eaten at lunch and dinner, and is the Cambodian dish most likely to appear at a working family's table.
