Spicy Beef Salad (Plear Saj Koh)

Serves about 10 people as entrée

Meat:

4 portions of porterhouse steak (approx. 1kg)

¼ cup of oyster sauce

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

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)

1. Marinade the steak in the oyster sauce with salt and pepper for at least 45 minutes.

2. Grill the steak on high for no more than 3 minutes on each side (less if depending on preference). This is medium-rare to medium

3. Leave the beef to cool and prepare the salad dressing by mixing the fish sauce, lime juice, garlic and chilli into small bowl whisking it with a spoon.

4. In a large salad bowl, mix the salad ingredients together.

5. Thinly slice the beef against the grain and add to the salad mixture.

6. Pour the dressing on top and mix well with a wooden spoon, tongs or clean hands.

7. Serve with steamed rice.