Rediscover classic Cambodian cuisine with this fresh and lively marinated beef salad.
- Place beef in the freezer for 20 minutes, until firm. Very thinly slice and set aside.
- Meanwhile, place lime juice, kaffir lime leaves, sugar, lemongrass, garlic and 1 teaspoon ground black pepper in a bowl and stir to combine. Pour half the dressing over beef, then cover and set aside to marinate at room temperature for 30 minutes.
- Combine the remaining dressing with chilli, fish sauce, eschalot, half the peanuts and 2 tablespoons water. Set aside.
- Heat a chargrill pan over high heat. Drain beef and pat dry with paper towel, then toss with oil. In batches, cook beef for 1 minute each side or until cooked through.
- Toss beef with the radish, bean sprouts, mint, basil, lettuce and remaining dressing to combine, then transfer to serving plates. Garnish with remaining peanuts and serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set