Steak and Salad
Lok Lak - Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ pounds your favorite steak (½” cubed)
- 1 tbsp Angkor Black Kampot pepper (ground)
- 1 tbsp cooking oil
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1 tsp fish sauce
- ¼ tsp sea salt
- 1 tsp Angkor Thnot sugar*
- 1 ½ tbsp lime juice
- 3 tbsp Angkor Tuk Meric
- ½ head of red leaf lettuce
- 2 medium size tomato (sliced 1/4” thick)
- ½ medium onion (sliced)
- 4 hard-boiled eggs (1/4" sliced )
- 2 tbsp cooking oil
- 4 cloves garlic (minced)
- 1 t Salted Kampot Pepper
Instructions
- 1
Marinate Beef Mix the following in a large bowl: Kampot pepper, oil, oyster sauce, soy sauce, fish sauce, salt, and sugar. Add beef, mix well and set aside.
- 2
Prepare Lime Dressing In small bowl mix lime juice and Tuk Meric, set aside
- 3
Preparing Salad Plates Line a serving plate with lettuce, tomato, onion and sliced hard boiled eggs.
- 4
Cooking the Steak In a large skillet heat 2 tablespoon of cooking oil on high heat, add marinated beef; cook until beef almost done, add the garlic and stir.
- 5
Plating Place the hot beef on top of the prepared salad plate, drizzle with lime dressing. Sprinkle Black Pearls on top.