adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Makrut lime and pepper marinated beef salad recipe
Makrut lime and pepper marinated beef salad recipe
0 Likes
Prep Time:
Cook Time:
Experience the vibrant flavors of Cambodia with this zesty marinated beef salad.
Ingredients:
  • 65g palm sugar
  • 500g beef sirloin steak, trimmed
  • 100ml lime juice (from about 4 limes)
  • 2 makrut lime leaves, thinly sliced (see note)
  • 1 lemongrass stem (inner core only), grated
  • 3 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped (see note)
  • 2 eschalots, thinly sliced
  • 40.00 ml peanuts, roasted, chopped
  • 18.40 gm sunflower oil
  • 1 bunch radishes, thinly sliced
  • 80g bean sprout
  • 1 bunch mint, leaves picked
  • 1/2 bunch basil, leaves picked
  • 60g lettuce
Instructions:
  • Chill beef in the freezer for 20 minutes until firm. Slice very thinly and set aside.
  • Combine lime juice, makrut lime leaves, sugar, lemongrass, garlic, and 1 teaspoon ground black pepper in a bowl. Pour half of the mixture over the beef, cover, and let it marinate at room temperature for 30 minutes.
  • Mix the leftover dressing with chili, fish sauce, shallot, half of the peanuts, and 2 tablespoons of water. Let it sit.
  • Preheat a chargrill pan over high heat. Drain beef, pat dry with paper towel, and toss with oil. Cook beef in batches for 1 minute on each side until fully cooked.
  • Combine the beef with radish, bean sprouts, mint, basil, lettuce, and dressing, then transfer to plates. Sprinkle with remaining peanuts for garnish before serving.

Similar Recipes