These Lao beef skewers are what’s for dinner – Texas Monthly

On November 8, three months before Texas monthlyon the occasion of the fiftieth anniversary of, publisher Harper Wave will release the aptly named Great Texas Cookbook, a recipe compilation that includes reader favorites from the magazine’s pages, cherished family dishes from our employees, and contributions from some of the state’s top chefs, pitmasters and taqueros. Among the tantalizing photos and informative and entertaining essays are victuals as varied as the state itself, from a King Ranch casserole and smoked grilled dove poppers to comforting Haitian soup joumou and those meat skewers from Bob Somsith of SXSE Food Co. of Austin. book, currently available for pre-order, Somsith notes that his fellow Laos don’t usually eat a lot of beef, and when they do, it’s usually not ribeye. “Ribeye is reserved for special occasions and for hosting guests from afar,” he says. “The younger generation is changing that, however. And at SXSE, it’s our signature dish.

tm cookbook lao beef skewers

Lao beef skewers

This dish is a favorite with customers of Bob Somsith’s food truck in Austin, SXSE Food Co.

Basting Sauce

  • ½ Chopped off oyster sauce
  • ¾ Chopped off hoisin sauce
  • 2 soup spoons fish sauce
  • 1 teaspoon Sriracha
  • ¼ Chopped off the water
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • 2 coffee spoons ground dried lemongrass

Jeow som (dipping sauce)

  • 6 cloves of garlic, finely chopped
  • 1 red thai chili, finely chopped
  • 1 one inch coin peeled ginger, chopped
  • ½ teaspoon kosher salt
  • 2 coffee spoons sugar
  • ¹⁄₃ Chopped off fish sauce
  • ¹⁄₃ Chopped off fresh lime juice

Beef Skewers

  • 2 pound sterling sirloin, cut into 1½ inch cubes and pierced with bamboo skewers (soak in water before use)

To make the basting sauce:

To do the jeow som:

  • In a food processor, combine the garlic, chilli, ginger, salt and sugar and grind to a paste. Add fish sauce and lime juice and pulse to combine.

To make the beef skewers:

  • Heat a grill until very hot.

  • Brush skewers with basting sauce. Cook, turning frequently, about 12 minutes in total for medium-rare. Serve with jasmine rice and jeow som, for dipping.

This article originally appeared in the November 2022 issue of Texas monthly with the title “State Fare”. Subscribe today.

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