Cambodian Beef Salad in Spicy Lime Dressing

Bean sprouts in a wok
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  • 0 mins
  • Prep: 0 mins,
  • Cook: 0 mins
  • Yield: 2 servings

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.

What You'll Need

  • 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

How to Make It


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.
  1. In a salad bowl, toss the beef, bean sprouts, basil leaves, mint leaves and dressing until well mixed.
Nutritional Guidelines (per serving)
Calories 613
Total Fat 23 g
Saturated Fat 6 g
Unsaturated Fat 10 g
Cholesterol 96 mg
Sodium 3,374 mg
Carbohydrates 63 g
Dietary Fiber 10 g
Protein 46 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)