Cambodian Steak and Salad

Description :

Cambodian Steak and Salad - Lok Lak

Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish.  A Cambodian favorite!  Likely influenced by French cuisine during the French colonial days.

Total:     30 min (25 min prep)

Style:     Authentic Cambodian

Yield:     6 servings

Level:     Medium

 

 

 

Ingrédients :

• 2 eggs (hard-boiled, sliced)
• 1 T Black Kampot pepper (ground)
• 1 T cooking oil
• 2 teaspoons oyster sauce
• 2 teaspoons soy sauce
• ¼ t sea salt
• 1 t sugar
• 1 t fish sauce
• 5 cloves garlic (minced)
• 1 ½ pounds of your favorite steak (½” cubed)

Instructions de recette :

Marinating beef: Mix the following in a bowl: 1 tablespoon of Kampot pepper, oil, oyster sauce, soy sauce, salt, palm sugar, fish sauce, garlic. Add beef, mix well and let marinate.

Lime dressing: Mix lime juice, Kampot pepper and of sea salt in small bowl.

Salad: Line a large serving plate with lettuce, tomato, onion and sliced hard boiled eggs.

Cook: Heat 2 tablespoons of cooking oil on high heat, add marinated beef; cook about 5 minutes.

Serving Suggestions Main Dish: Place the hot beef on top of the prepared salad plate, drizzle with ¾ of dressing (save some for dipping). Sprinkle Angkor Food Black Pearls on top. Serve as a main dish with steamed rice. Hearty salad: Divide salad into 4 bowls, add the following ingredients evenly to each bowl: 4 hardboiled eggs - sliced, 2 medium boiled potatoes - sliced, and cooked green beans in 1” length. Top each bowl with the hot beef and lime dressing. Make Ahead Tip: Prepare salad plate or bowls and keep in the frig days ahead.