Cambodian Beef Salad in Spicy Lime Dressing

Written by
Dennis Sim
Food writer and chef living in Kuala Lumpur, Malaysia, who creates recipes inspired by Southeast Asia.
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Dennis Sim
Updated 08/19/19
Getty Images.
  • Total: 8 mins
  • Prep: 0 mins
  • Cook: 8 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
613 Calories
23g Fat
63g Carbs
46g Protein
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Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 613
% Daily Value*
Total Fat 23g 30%
Saturated Fat 6g 30%
Cholesterol 96mg 32%
Sodium 3374mg 147%
Total Carbohydrate 63g 23%
Dietary Fiber 10g 36%
Protein 46g
Calcium 421mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious and refreshing Cambodian beef salad in spicy lime dressing is a big favorite not just in Cambodia but also in Vietnam and Thailand. In Cambodia, it is usually served in restaurants or as part of a celebration. It makes a great starter, and the combination of the beef and herbs with the spicy and tangy dressing is ideal for whetting the appetite for the main course.

Ingredients

  • 1/2 pound sirloin steak
  • 1/4 cup bean sprouts
  • 1/4 cup basil leaves (fresh)
  • 1/4 cup mint leaves (fresh)
  • 1 1/2 tablespoons cooking oil
  • salt to taste
  • For the Dressing:
  • 4 tablespoons fish sauce
  • 1 calamansi lime (juiced)
  • 2 cloves garlic (diced)
  • 3 bird’s eye chilies (diced)
  • 1 tablespoon sugar

Steps to Make It

Dressing

To prepare the dressing, beat the fish sauce, lime juice, and sugar in a bowl until the sugar has dissolved.

Stir in the garlic and chilies.

  1. Rub the steak with salt. Heat the oil in a frying pan or wok. When the oil starts to smoke, turn the flame down and place the steak in the hot oil. Let it cook for 3-4 minutes before turning it over. Allow it to cook for another 3-4 minute.

  2. Drain the steak of any excess oil. Cut into ¼ inch thick slices.

  3. In a salad bowl, toss the beef, bean sprouts, basil leaves, mint leaves and dressing until well mixed.

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