Cambodian Pepper Beef
Equipment
- Fine Grater
- Frying Pan (or BBQ) or BBQ
Ingredients
- 300 g Fillet Steak
- 100 g Lebanese Cucumber
- 50 g Tomato
- 100 g Mixed Salad Leaves
- 1 Lime (Fresh)
- 50 g Oyster Sauce
- ¼ tsp. Garlic Powder
- ½ tsp. Ground Black Pepper
- 2 tsp. Tamari or Soy Sauce
- 1 tsp. Golden Monkfruit Sweetener (Brown Sugar Replacement)
- 2 tsp. Olive Oil
- 1 Tbsp. Roasted Peanuts
Instructions
- Thinly slice or dice the cucumber.
- Cut the tomato into small pieces.
- Coarsely chop peanuts. * See Notes
- Finely grate the lime zest, then juice the lime (keep separate).
Marinade
- Place oyster sauce, garlic powder, pepper, soy or tamari and ½ tsp sweetener into a container with a lid, stir to combine. Add the beef to the container and let sit for 30 mins. If you have time, let it marinate overnight for a richer flavour.
Lime Dressing
- In a small bowl, add lime zest, 2 tsp. Water, ½ tsp. Sweetener, season with salt and whisk to combine.
- Heat your BBQ or pan to a high temperature, brush with the oil, and cook to your liking. Let it rest while you finish your dish, then slice just before plating.
Salad
- Place the salad leaves, cucumber and tomato into a large bowl.
- Add half the dressing, toss to coat.
- Divide the salad between your plates, add the sliced beef and any resting juices.
- Drizzle the remaining dressing over the dish and scatter with peanuts.
Notes
I find it time effective to chop a cup of peanuts at a time and store in an airtight container, this saves effort and time later.
Nutrition
Serving: 1 serve | Calories: 1895kcal | Carbohydrates: 4g | Protein: 42g | Fat: 28g
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Disclaimer: Every recipe here gets cooked and tested in our own kitchens by Leigh and Kerry, on the same limited spoons as you. You can read more about how we create and test recipes if you’re curious. We’re cooks, not clinicians, so none of this is medical or dietary advice. A GP or Accredited Practising Dietitian can tailor food to you, and our health and sourcing policy explains where we stand. Check labels for allergens, because your pantry is not our pantry.
