On November 8, three months shy of Texas Monthly’s fiftieth anniversary, publisher Harper Wave will release the appropriately named Big Texas Cookbook, a compilation of recipes that includes reader favorites from the pages of the magazine, cherished family dishes from our staffers, and contributions from some of the state’s best chefs, pitmasters, and taqueros. Among mouthwatering photos and informative, entertaining essays are victuals as varied as the state itself, from a homey King Ranch casserole and smoky grilled dove poppers to a comforting Haitian soup joumou and these meaty skewers from Bob Somsith, of Austin’s SXSE Food Co. In the book, currently available to preorder, Somsith notes that his fellow Laotians don’t typically consume a lot of beef, and when they do, it’s usually not ribeye. “Ribeye is reserved for special occasions and for welcoming guests from afar,” he says. “The younger generation is changing that, however. And at SXSE, it’s our signature dish.”
Lao Beef Skewers
- ½ cup oyster sauce
- ¾ cup hoisin sauce
- 2 tablespoons fish sauce
- 1 tablespoon sriracha
- ¼ cup water
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon sugar
- 2 teaspoons ground dried lemongrass
Jeow som (dipping sauce)
- 6 garlic cloves, finely minced
- 1 red Thai chile, finely chopped
- 1 one-inch piece peeled ginger, chopped
- ½ teaspoon kosher salt
- 2 teaspoons sugar
- ¹⁄₃ cup fish sauce
- ¹⁄₃ cup fresh lime juice
- 2 pounds ribeye, cut into 1½-inch cubes and pierced with bamboo skewers (soak in water before using)
To make the basting sauce:
- Add all ingredients to a bowl and whisk to combine.
To make the jeow som:
- In a food processor, combine the garlic, chile, ginger, salt, and sugar and process into 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 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 headline “State Fare.” Subscribe today.