|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 10g||36%|
|*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.|
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.
Gather the ingredients.
Rub the steak with salt.
Heat the oil in a frying pan or wok over high heat.
When the oil starts to smoke, turn the flame down to medium 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 minutes on the other side.
Drain the steak of any excess oil. Allow to rest for five minutes.
Cut steak into ¼ inch thick slices.
To prepare the dressing, whisk the fish sauce, lime juice, and sugar in a medium bowl until the sugar has dissolved. Stir in the garlic and chilies.
In a salad bowl, toss the beef, bean sprouts, basil leaves, mint leaves and dressing until well mixed.