Six Degrees Of PreparationLoc Lac Cambodian marinated beef
Description
I wanted to try something that really seemed typical of the far east and this recipe with its hot chilli and marinated beef served wrapped in large lettuce leaves seemed perfect. The lime dipping sauce seems almost unimportant at first but really makes a huge difference in the flavour of the dish. Just make sure to cut the beef into small enough pieces for the leaves you’re using!
Ingredients
Marinade
700 g rump steak cut into chunks
3 tbs dark soy sauce
2 tbs oyster sauce
1 tbs fish sauce
2 tbs ketchup
1 birds eye chilli
3 cloves garlic
1 Lime
25 g ginger peeled & finely chopped
1 tbs palm sugar
Lime Dressing
2 Lime
1 tsp black pepper
Serve With
1 romaine lettuce
2 Tomato
1 small red onion rough chop
100 g peanuts crushed
Method
Stick the chilli, garlic, ginger, sugar, ketchup and sauces in a food processor with the juice of 1 lime and whizz it up.
Put the chunks of steak in a bowl and pour over the sauce and leave to marinade for half an hour.
Heat a wok until it’s smoking then add about a tablespoon of oil and stir fry the beef in two batches for about 4 or 5 minutes each time (until the beef is dark brown on the outside but still soft and a bit pink inside).
Leave the cooked meat in a warm plate to rest.
Make the dipping sauce with the juice of the second lime, a teaspoon of pepper and a pinch of salt.
Serve the meat with the sliced tomatoes, onions, chopped peanuts, lettuce leaves and dipping sauce.
To eat take a leaf and place a slice of tomato, onion, some chopped nuts and a chunk of beef inside then close it round and dip it in the lime juice before taking a great big bite.
