Name: Khmer Hot Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 1 lb (450 gram) of Round or Sirloin beef, sliced thin; 1/2 teaspoon of soy sauce; 1/2 teaspoon of fish sauce; 1/2 teaspoon of sugar; 1/4 teaspoon of salt; 1/4 teaspoon of black pepper; 1/4 cup of water; 1 tablespoon of white vinegar; 1/2 tablespoon of cornstarch; 1 small bunch Romain lettuce or 1/4 head iceberg lettuce, chopped 2 inches in length; 1 cucumber, sliced; 2 tomatoes, thinly sliced; 1 vidalia onion (sweet onion), sliced; 4 cloves of garlic, minced; 3 tablespoons of vegetable oil

Khmer Hot Beef Salad

Khmer Hot Beef Salad is a beloved dish among Cambodian people, celebrated for its sizzling sliced beef paired with a sweet tangy vinaigrette sauce, served over crisp lettuce, tomatoes, and cucumbers. The resulting flavor is an absolute delight and represents an authentic Khmer recipe that, while requiring more time to prepare, demands very little time to cook.

To initiate the preparation, round or sirloin beef is thinly sliced and mixed with a flavorful combination of soy sauce, fish sauce, sugar, salt, and black pepper. This marinated beef is set aside for a moment. In a separate bowl, a vinaigrette sauce is created by mixing water with white vinegar, sugar, salt, and cornstarch. This sauce adds a layer of sweetness and thickness to the dish.

The presentation begins with arranging cucumber slices, thinly sliced tomatoes, and half of the onion on a large plate or platter. In the center of the plate, crisp lettuce, either Romaine or iceberg, is placed. The skillet or wok is then heated to a high temperature, and oil, minced garlic, the remaining sliced onion, and the marinated beef are added and stirred to cook the beef to perfection.

Once the beef reaches the desired level of doneness, the vinaigrette sauce is introduced, and the mixture is stirred until the sauce thickens. The hot beef is then artfully arranged on top of the crisp vegetables. This flavorful Khmer Hot Beef Salad is best served immediately with rice, showcasing the vibrant and aromatic combination of textures and tastes that characterize Khmer cuisine.

Ingredients

1 lb (450 gram) of Round or Sirloin beef, sliced thin
1/2 teaspoon of soy sauce
1/2 teaspoon of fish sauce
1/2 teaspoon of sugar
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of water
1 tablespoon of white vinegar
1/2 tablespoon of cornstarch
1 small bunch Romain lettuce or 1/4 head iceberg lettuce, chopped 2 inches in length
1 cucumber, sliced
2 tomatoes, thinly sliced
1 vidalia onion (sweet onion), sliced
4 cloves of garlic, minced
3 tablespoons of vegetable oil

Directions to make Khmer Hot Beef Salad

Mix sliced beef with soy sauce, in a large bowl, fish sauce, sugar, salt and black pepper, mix well and set a side.
In a small bowl, mix water with vinegar, sugar, salt and cornstarch together, mix well and set a side.
In a large plate or platter, arranges cucumber, tomatoes and ½ amount sliced onion, and put lettuce in the middle of plate, set a side.
Heat up a skillet or wok in high temperature.
When skillet is hot, add oil, garlic, onion and marinated beef, stirs and cook beef to your liking.
Add vinaigrette sauce with beef, stirs till sauce thicken.
Put hot beef on top crisp vegetables.

Serve immediately with rice.

Related Recipe: Orange Beef Salad