
500g (1 lb) sirloin/striploin steak, cut into roughly 3cm/1½ inch cubes
1 tbsp vegetable oil
1 red onion, cut into wedges
1 tomato, sliced
lettuce leaves to serve
steamed rice to serve (click here to see my recipe for how to cook rice)
Marinade:
1 tbsp oyster sauce
1 tbsp soy sauce
2 tsp sweet dark soy sauce
1 tsp ground Kampot pepper*
1 tsp cornflour (cornstarch)
½ tsp baking soda
2 garlic cloves, finely grated
Stir-fry sauce:
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
Dipping sauce:
3 tbsp lime juice
1 tsp ground Kampot pepper*
1 tsp sea salt
Combine the beef with all the marinade ingredients. Mix well.
Combine the stir-fry sauce ingredients. Set aside for later.
Combine the dipping sauce ingredients. Set aside until ready to serve.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef and spread out in the pan. Sear for about half a minute and then toss. Repeat another 3 times until the beef is starting to char. Add the onions and toss through for a few seconds. Add the stir-fry sauce mixture and toss for another half a minute (for medium beef) or longer for well done. Turn the heat off and allow the beef to rest in the pan for about a minute.
In the meantime, spread the lettuce leaves out on a serving plate. Top with slices of tomato. Then top with the beef. Serve with steamed rice and the dipping sauce.
Notes:
– Kampot pepper is a type of peppercorn from the Kampot region of Cambodia. It has a mild, fragrant aroma and flavour. If unavailable, use half the amount of freshly ground black peppercorns.
Cookie | Duration | Description |
---|---|---|
cookielawinfo-checkbox-analytics | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". |
cookielawinfo-checkbox-functional | 11 months | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". |
cookielawinfo-checkbox-necessary | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". |
cookielawinfo-checkbox-others | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. |
cookielawinfo-checkbox-performance | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance". |
viewed_cookie_policy | 11 months | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
Ammazing
This was aboslutly fantastic. My kids rated it a 10 out of 10! Tender, juicy and seared perfectly! Thank you!!
Amazingly delicious!
This is definitely one to try! It is so easy yet so delicious, so it is perfect for a lazy cooking night as well. It would be a great one to impress guests too as it’s not everyday one gets to eat a Cambodian dish!
Flavor Bomb
The first bite was the beginning of a new love affair! I made this recipe exactly as written and it was absolutely amazing. I think I will be making it again tomorrow. Making a list, checking it twice. I got the Kampot peppercorns online. Quick and easy to make. Thanks a million for this recipe. Any other Cambodian tricks up your sleeve?