Cambodian Beef Lok Lak

 

INGREDIENTS: (Serves 2-3)

300gm eye fillet steak cut into 15cm (�”) cubes
1 medium onion, peeled and cut into wedges

For the marinade:

2 tbsp light soy sauce
2 tbsp fish sauce
2 tbsp oyster sauce
1 generous tbsp tomato sauce (tomato ketchup)
1 tbsp cooking oil (+ extra 1 tbsp for frying meat)
2 cloves garlic, peeled and crushed
1 tsp freshly ground black pepper (preferably Kampot pepper)
� tsp sugar

For Pepper Lime Dipping Sauce:

Juice of half a small fresh lime
1 clove garlic, peeled and crushed
1 tsp (or to taste) freshly ground black pepper (preferably Kampot pepper)
� tsp sugar
� tsp salt

For Garnishing:

A few lettuce leaves, washed and torn into pieces
1 tomato (preferably half-ripe), washed and cut into wedges
Slices of cucumber

METHOD:

Place soy sauce, fish sauce, oyster sauce, tomato sauce, 1 tbsp cooking oil, crushed garlic, ground black pepper and sugar in a mixing bowl and mix well.

Add cubed beef pieces, mix well to coat and allow to marinate for an hour.

Mix all the dipping sauce ingredients together and pour into a small saucer.

Arrange garnish on a serving plate.

When ready to cook, heat 1 tbsp oil in a wok over high heat.

Add onion wedges, stir-fry briefly and add marinated beef cubes, including the marinade.

[Add a little water (2 tbsp) if you would like a bit of sauce/gravy.]

Stir-fry for 5-8 minutes or until meat is cooked to your liking.

Remove from heat and transfer to serving plate.