Cambodian Beef Salad (4)

An easy recipe from Diana Henry.

Cambodian Beef Salad (4)
Print Recipe
Cambodian Beef Salad (4)
Print Recipe
  1. Trim the steaks of fat. Put the salad leaves, herbs and shallots into a broad, shallow serving bowl.
  2. Make the dressing by mixing the fish paste, fish sauce and lime juice together in a bowl and whisking in the sugar. Add the garlic and chilli, and taste. You might want to add a little hot water to it (the dressing should be pretty strong). Adjust the sweetness if you want to.
  3. Heat a non-stick frying pan until really hot. Pepper the steaks and cook them, on both sides, until the meat is a good golden-brown colour. Keep turning the steaks and moving them round the pan . The beef should be a good colour on the outside and rare on the inside.
  4. Remove to a dish and cover with foil, tucking it round the edges. Rest for about 5 minutes.
  5. Finely slice the steak and drop the slices into the dressing as you do so, along with any juices that come out. Don’t leave it in the dressing for too long or the steak will ‘cook’ more in the lime juice. Despite the salty dressing, you might want to season the steak a little.
  6. Add the steak to the leaves, pour on the dressing and sprinkle over the peanuts. Serve immediately.
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