Name: Orange Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 lb (225 gram) of sirloin beef, sliced thin; 1 tablespoon of fish sauce, or soy sauce; 1 tablespoon of fresh or frozen minced lemon grass; 1 clove of garlic, minced; 1 teaspoon of sugar; 2 chili pepper, minced (option); 2 tablespoons of all purpose flour; 1 cup of vegetable oil for deep fried beef; 1/2 cup of orange juice; 1/2 cup of water; 1/2 tablespoon of fresh lime or lemon juice; 1 tablespoon of light brown sugar; 1 teaspoon of salt; 2 tablespoons of cornstarch; 1 small yellow onion, sliced; 1 red or green bell pepper, sliced; 1/2 head of lettuce, chopped; A handful of fresh mint leaves

Orange Beef Salad

Orange Beef Salad, a delectable Khmer dish, features crispy slices of spicy fried beef paired with crisp lettuce and a tangy, sweet orange sauce. This delightful salad holds a special place in Khmer cuisine, often reserved for special occasions or weddings due to its festive and flavorful nature. In times of economic challenges, many Khmer households consider Orange Beef Salad a luxurious treat, showcasing its significance as a celebratory dish.

To create this mouthwatering salad, thin slices of sirloin beef are marinated in a mixture of fish sauce (or soy sauce), minced lemongrass, garlic, sugar, and optional minced chili pepper. The beef is then coated with flour for added crispiness. The marinated and coated beef slices are deep-fried until they achieve a satisfying crisp texture, and excess oil is drained on a paper towel-covered plate.

The orange sauce, a key component of this dish, is crafted by mixing orange juice with water, lime juice, brown sugar, salt, and cornstarch. This flavorful combination adds a sweet and tangy dimension to the salad. In the same skillet used for frying the beef, a small amount of oil is retained for making the sauce. Sliced yellow onions and bell peppers are sautéed until the onions soften, and the prepared orange juice mixture is added, creating a thickened and vibrant sauce.

For serving, a plate is adorned with chopped lettuce at the center, and the crispy fried beef is artfully arranged on top. The luscious orange sauce is generously poured over the beef and lettuce. Additional lettuce and fresh mint leaves serve as a garnish, enhancing both the visual appeal and the overall flavor of the Orange Beef Salad. This versatile dish can be enjoyed as an appetizer (mahope-sar) or paired with rice for a more substantial meal.

Ingredients

1/2 lb (225 gram) of sirloin beef, sliced thin
1 tablespoon of fish sauce, or soy sauce
1 tablespoon of fresh or frozen minced lemon grass
1 clove of garlic, minced
1 teaspoon of sugar
2 chili pepper, minced (option)
2 tablespoons of all purpose flour
1 cup of vegetable oil for deep fried beef
1/2 cup of orange juice
1/2 cup of water
1/2 tablespoon of fresh lime or lemon juice
1 tablespoon of light brown sugar
1 teaspoon of salt
2 tablespoons of cornstarch
1 small yellow onion, sliced
1 red or green bell pepper, sliced
1/2 head of lettuce, chopped
A handful of fresh mint leaves

Directions to make Orange Beef Salad

In a large bowl, put beef with soy sauce, lemon grass, garlic, sugar, and chili pepper together, mix well, add flour, mix well and set it a side.
Pre-heat oil in a skillet or wok with high temperature.
When oil is hot, deep fry marinated beef till it crispy. Removes fried beef from skillet, put it on a paper towel covered plate to drain excessive oil.
Pour remaining oil still in skillet out, but keep approx 1-tablespoon oil in the skillet for making sauce.
In a small bowl, mix orange juice with water, lime juice, brown sugar and salt and cornstarch together, mix well, set a side
Heat up same hot skillet on the stove, add onion and bell pepper, sauté till onion soften. Pour orange prepared orange juice over, stirs till sauce thicken.

TO SERVE:

Put chopped lettuce on center of a plate, add fried beef on top and pour orange sauce over. Top with more lettuce and mint leaves and serve immediately.
Serve as appetizer *mahope-sar* or with rice.

Related Recipe: Cucumber Salad with Chicken Gizzards