Steak and Salad
A Cambodian favorite! Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish. Likely influenced by French cuisine during the French colonial days.
Servings: 6
Ingredients
- 2 hard-boiled eggs 1/4" sliced
- 1 tbsp Angkor Black Kampot pepper ground
- 1 tbsp cooking oil
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1 t fish sauce
- ¼ t sea salt
- 1 t Angkor Thnot sugar*
- 5 cloves garlic minced
- 1 ½ pounds your favorite steak ½” cubed
- 1 ½ tbsp lime juice
- 3 tbsp Angkor Tuk Meric
- ½ head of red leaf lettuce
- 2 medium size tomato sliced 1/4” thick
- ½ medium onion sliced
- 2 tbsp cooking oil
- 1 t Angkor Black Pearls
Instructions
- Marinate Beef Mix the following in a bowl: Kampot pepper, oil, oyster sauce, soy sauce, fish sauce, salt, sugar, and garlic. Add beef, mix well and set aside.
- Prepare Lime Dressing In small bowl mix lime juice and Tuk Meric, set aside
- Preparing Salad Line a large serving plate with lettuce, tomato, onion and sliced hard boiled eggs.
- Cooking the Steak In a large skillet heat 2 tablespoons of cooking oil on high heat, add marinated beef; cook about 5 minutes.
- Plating Place the hot beef on top of the prepared salad plate, drizzle with lime dressing. Sprinkle Black Pearls on top.
Notes
Serve with steam rice, and additional Tuk Meric on the side as extra steak sauce, or
Memory Lane
Everyone in my family loves this dish. In Cambodia, whenever my mother made this dish, she did not have any other dishes on the table. It was just a large serving platter of Lok Lak in the middle of the round table. Each of us would have a plate of steamed rice in front of us, and reaching over for the main dish. Lok Lak is one of the dishes that I would kneeled on the chair to boost myself taller so I can have a fair chance among my siblings to reach this tasty steak over crunchy and juicy vegetables. Living in Lincoln Nebraska in the late 70’s there was no red leaf lettuce available. Iceberg lettuce just did not do justice to this amazing dish. However, Mom would prepare Lok Lok with hard boiled potatoes, cooked green bean, hard boiled eggs and topped with the Nebraska beef and lemon dressing. It was not the same as the original recipe, but it was as tasty and made perfect leftovers to pack for lunch. * Substitutions:
Everyone in my family loves this dish. In Cambodia, whenever my mother made this dish, she did not have any other dishes on the table. It was just a large serving platter of Lok Lak in the middle of the round table. Each of us would have a plate of steamed rice in front of us, and reaching over for the main dish. Lok Lak is one of the dishes that I would kneeled on the chair to boost myself taller so I can have a fair chance among my siblings to reach this tasty steak over crunchy and juicy vegetables. Living in Lincoln Nebraska in the late 70’s there was no red leaf lettuce available. Iceberg lettuce just did not do justice to this amazing dish. However, Mom would prepare Lok Lok with hard boiled potatoes, cooked green bean, hard boiled eggs and topped with the Nebraska beef and lemon dressing. It was not the same as the original recipe, but it was as tasty and made perfect leftovers to pack for lunch. * Substitutions:
- Substitute Thnot Sugar with granulated sugar
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
