Cambodian Steak and Salad
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
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)
1 lime (Juice)
1 t Black Kampot pepper (ground)
¾ t sea salt
½ head of red leaf lettuce
2 medium size tomato (sliced 1/4” thick)
½ medium onion (sliced)
2 T cooking oil
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.