Khmer food, Khar Sai ko Kroeung

Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes. Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes. Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil; reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes. Khmer food, Khar Sai ko Kroeung