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Cambodian Beef with Lime and Black pepper dipping sauce

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Ingredients

  • 500 gr rump steak
  • 1 Romaine lettuce (large pcs)
  • 1 Tomato (halved and thinly sliced)
  • 1 Onion (sliced thin)
  • 50 gram roasted peanuts (chopped)
  • 3 tbsp oil
  • For the marinade
  • 1 hot chili pepper
  • 15 gr garlic (roughly chopped)
  • 25 gr ginger (roughly chopped)
  • 1/2 lime (juice)
  • 1 tbsp palm sugar
  • 3 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tbsp ketchup
  • 1 tsp ground black pepper
  • For the dipping sauce
  • 1/2 Lime (juice)
  • 2 tsp ground black peppr

Details

Servings 4

Preparation

Step 1

trim fat off of meat and cut into 2.5 cm pieces. Put all the ingredients for the marinade into a mini processor and blend til smooth. Transfer to a bowl and marinade meat for 20 minutes.

Shortly before serving, arrange the lettuce, tomato and onion on plates.

Heat oil in wok and stir fry 1/2 the beef for approx 3 minutes, repeat with the remaining beef.

Top with roasted peanuts and serve with dipping sauce

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