Cambodian Shaking Beef with Lime and Pepper Dip

What you need

• 600 g (1 1/3 lb) beef sirloin, cut into 2.5 cm (1 in) cubes
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp black pepper, freshly ground, for the marinade
• 4 cloves garlic, minced
• 3 tbsp vegetable oil, divided
• 1 small red onion, thinly sliced
• 2 tomatoes, sliced into wedges
• 1 cucumber, sliced
• 8 leaves lettuce
• 300 g (1 1/2 cups) jasmine rice
• 3 tbsp lime juice
• 1 tsp salt
• 1 tsp coarsely ground black pepper, for the dip

Method

Restated from the original video

1. 1

   Mix the oyster sauce, soy sauce, sugar, 1/2 tsp black pepper and garlic in a bowl. Add the beef and toss to coat. Marinate 30 min, or up to a few hours in the fridge.

2. 2

   Rinse the rice until the water runs clear. Simmer it covered in 450 ml (2 cups) water over low heat until the water is absorbed, 15 min, then rest 10 min off the heat.

3. 3

   Stir the lime juice, salt and coarse pepper together and divide the dip among 4 small bowls.

4. 4

   Arrange the lettuce, tomatoes, cucumber and onion on a serving platter.

5. 5

   Heat a wok over the highest heat until it smokes. Add 1 tbsp oil.

6. 6

   Add half the beef in a single layer. Leave it for 1 min to brown, then shake and toss for 2 min more until browned outside and pink in the center. Transfer to a plate.

7. 7

   Wipe the wok, heat the remaining oil and cook the second batch the same way.

8. 8

   Return all the beef to the wok and toss for 30 seconds.

9. 9

   Spoon the beef over the salad and serve with the rice and the lime and pepper dip.

Imported from spicygelato.kitchen. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.