Cambodian Beef Salad

You are so going to love this one. If you like South East Asian style food with that sweet, sour, and spice flavour combo, then this is a salad for you. I think you’ll agree this salad would wow any plate on any table, and it really is just so so simple to do as you will see below – here comes my Cambodian Beef Salad.

Drizzle that ginger sauce over – mmmmm, yummy

To make a Cambodian Beef Salad that will feed about 4, you will need;

The Meat

Take 600g of rib eye steak and finely slice it to strips;
Toss this in some oil, sea salt and cracked black pepper;
Fry the strips in a pan until medium rare;
And that is now the first part of the salad finished – place the meat to one side to cool

The Salad

In a bowl mix the following ingredients;

½ a red cabbage sliced thinly;
½ a white cabbage sliced thinly;
1 green pepper (capsicum) sliced thinly;
100g green beans sliced thinly;
1 handful chopped mint;
1 handful Thai holy basil, or normal basil if you can’t get Thai;
6 garlic cloves peeled and sliced thinly;
8 shallots sliced thinly;
4 tablespoons of salted peanuts bashed in a pestle & mortar; and
4 sliced thinly, and de-seeded red chilies – no need for chili padi as this is a garnish only.

Salad Dressing

1.5″ of young ginger finely grated;
2 tablespoons fish sauce;
3 tablespoons palm sugar (or brown sugar);
3 tablespoons lime juice;
2 tablespoons white wine vinegar;
2 garlic cloves chopped finely;
1.5 tablespoons sea salt; and
250ml warm water.

Add all these ingredients in to a cup, give it a stir and let it cool. Once cool bang it in the fridge to chill.

When you are ready; Toss the salad with the beef, and serve on a flat dish Drizzle over “My Ginger Dressing”. Sprinkle a few more of the crushed peanuts over the top, and the chillis and you have finished the Cambodian Beef Salad.