My version of the Cambodian style beef salad with spices and fresh herbs.
Please note, there is a minimum 45 minute marinade time.Meat:
4 portions of porterhouse steak (approx. 1kg)
¼ cup of oyster sauce
Sauce/Dressing:
1/3 cup fish sauce
Optional: 1 tablespoon of pickled mud fish (Bahok) – used in traditional Cambodian cooking
1/3 cup lime juice
2 large garlic cloves crushed
1 birds eye chilli either crushed in a mortar and pestle or finely chopped. Note: I would use 4 to 5 as I like it spicy
Salt and pepper to taste
Salad:
1 large continental cucumber sliced thinly
½ bag (pre-packed) mixed lettuce
1 bunch of coriander roughly chopped
1 bunch of mint (leaves only)
½ red onion sliced thinly Steamed rice (4 cups)