Cambodian beef salad

The dressing for this Cambodian beef salad is a delicate balance of garlic, sugar, fish sauce and lemon juice. If you like heat, add some sliced chilli to the mix.

Credit: Lee Chan's World Food Tour

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 tsp fish sauce
• 1 lemon, juiced
• sugar, to taste
• 3 slices garlic
• 500 g beef fillet
• cooking oil
• ½ lettuce, shredded
• ½ red capsicum, roughly chopped
• ½ green capsicum, roughly chopped
• 1 tomato, chopped
• ½ red onion, finely sliced
• 1 cucumber, sliced
• 1 bunch basil

Instructions

1. To prepare dressing, whisk fish sauce, lemon juice and sugar in a bowl until sugar dissolves. Stir in garlic.
2. Rub beef with salt. Heat oil in a frying pan or wok over high heat. When the oil starts to smoke, reduce heat and place beef in hot oil. Cook for 3–4 minutes. Turn and cook for another 3-4 minutes. Drain excess oil and cut into 5 mm slices.
3. In a salad bowl, toss beef, lettuce, capsicum, tomato, onion, cucumber and basil. Drizzle with dressing and serve.

 

This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.