Cambodian Beef with Lime and Black pepper dipping sauce

By apey

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

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