1 tablespoon Kampot black pepper (ground)
1 tablespoon cooking oil
1 tablespoon oyster sauce
1 tablespoon soy sauce
¼ teaspoons sea salt
1 ½ teaspoons of palm sugar (shaved)
1 teaspoon fish sauce
5 cloves garlic (minced)
1 ½ pounds of your favorite steak (½” cubed)
1 lime (Juice)
1 teaspoon Kampot black pepper (ground)
¾ teaspoon sea salt
½ head of red leaf lettuce
2 medium size tomato (sliced 1/4” thick)
½ medium onion (sliced)
2 hard boiled eggs (sliced)
2 tablespoons cooking oil
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.
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.
Main Dish: Place the hot beef on top of the prepared salad plate, drizzle with ¾ of dressing (save some for dipping). 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.