Cambodian Grilled Beef With Lime Sauce
Cambodian Grilled Beef With Lime Sauce offers a flavorful twist to flank steak, allowing the natural meatiness to shine while infusing it with a zesty lime sauce. The combination of tender beef and tangy lime sauce (known as tuk prahok) provides a burst of brightness and acidity, complementing heartier dishes in a meal.
The ingredients for this dish include a mixture of thinly cut mint, basil, Vietnamese mint, or similar herbs, Thai chilies (or jalapeno), garlic cloves, thinly sliced lemongrass, cooked prohok (fermented fish), lime juice, and fish sauce. Additionally, the dish is served with lettuce, sliced cucumber, clover sprouts or bean sprouts, Thai round eggplant (sliced thinly for tuk prahok or in thin slices for dipping), and 1 pound of beefsteak.
To prepare the lime sauce, grill or roast the chilies and garlic until they are golden brown and soft. Pound the grilled garlic and chilies in a mortar and pestle with a touch of salt until a paste forms. In a bowl, combine lemongrass, eggplant (if used), mint, basil, garlic paste, lime juice, and cooked prahok, as well as fish sauce or additional salt to taste. Mix thoroughly, adjusting the flavor to personal preference, and consider adding a touch of MSG for an extra layer of flavor.
Grill the beef to medium rare and allow it to rest for 15 minutes to retain its juiciness. Arrange the remaining vegetables on a plate. To serve, place a piece of lettuce leaves on a plate, add sliced eggplants, sprouts, mint, and meat on top, then fold the lettuce and dip it in tuk prahok. Achieving a great Cambodian grilled beef dish depends on the quality of the tuk prahok sauce used. The result is a delicious and well-balanced combination of flavors, with the lime sauce elevating the beef to a whole new level of culinary delight.
|1 cup of mix Mint, basil, Vietnamese mint ect…(cut very thin)|
|2 to 3 Thai chilies or 1 Jalapeno|
|4 cloves of garlic|
|1 stalk of lemongrass slice very thin|
|2 tablespoon of cook prohok (fermented fish)|
|1 lime juice|
|1 tablespoon of fish sauce|
|Clover sprouts or bean sprouts|
|Thai round eggplant (cut very thin for tuk prahok or slices thin for dip)|
|1lb (900 gram) of Beefsteak|
Directions to make Cambodian Grilled Beef With Lime Sauce
- Grill or roast chilies and garlic until it is golden brown and soft (you don’t need to grill, it taste better if you do)
- In a mortar pestle pound the grilled garlic, chilies with ½ t of salt to paste
- In a bowl combine, lemongrass, eggplant (if you use it) mints basil with garlic paste and lime juice with cooked prahok, fish sauce or more salt up to your taste.
- Mix it well taste to adjust the flavor to your liking, it is best to add a little msg to any khmer prahok recipes
- Grill the meat and let it rest for 15 minutes so the juice stay inside the meat.
- Arrange the rest of the vegetables on the plate
To serve get a piece of lettuce leaves, sliced eggplants, sprouts, mint and meat on top fold the lettuce then dip in tuk prahok. You need good Steak grill to medium rare
To make a good Khmer grill beef is depend on tuk prahok.
Related Recipe: Khmer Prahok Ktis Recipe
Serving Size: 2
Calories Per Serving: 499