Cambodian Beef Stir-Fry with Chilli Sauce
This dish was brought to Cambodia from Vietnam during the French colonization. The name in Vietnamese, Bo luc lac, literally means ‘shaking beef’, and this recipe is based on a delicious version I ate in Phnom Penh. I’ve added honey and used dark soy sauce, which make it stand out in flavor.
Preparation Time 30minutes, plus minimum 1 hour marinating time. Cooking Time about 10 minutes.
Recipe author: Leemei Tan
Lemongrass and Ginger, Vibrant Asian Recipes
Photography copyright: Duncan Baird Publishers 2012
Reproduced courtesy of Duncan Baird Publishers
Ingredients
For 4 Serving(s)
Recipe
- 500 g / 1lb oz sirloin, cut into bite-sized pieces
- 5 garlic cloves, finely chopped
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground black peppe
- 1/4 tsp. cinnamon
- 2 tsp. dark soy sauce
- 2 tbsp. sunflower oil
- 150 g / 5 0.5 oz. lettuce leaves, roughly torn
- 2 tomatoes, sliced
- 1 small cucumber, deseeded and cut into small chunks
- 1 small red onion, thinly sliced
- 1 tbsp. fish sauce
- SAUCE
- 1/2 tsp. sea salt
- 1 tbsp. tomato ketchup
- 2 tsp. honey
- 1/4 tsp. freshly ground black peppe
- juice of 1 lime
- 1 small red chilli, deseeded and sliced
Cambodian Beef Stir-Fry with Chilli Sauce Directions
- 1. To prepare the chilli sauce, mix all the iungredients in a small bowl and leave to one side.
2. Put the sirloin, garlic, salt, black pepper, cinnamon and soy sauce in a large mixing bowl and mix well. Cover with cling film and leave to marinate in the fridge for 1 hour or, for an even better flavor, overnight.
3. Heat the oil in a wok or large frying pan over a high heat until smoking hot. Tip the beef and marinade and stir-fry for 5-7 minutes until the beef is browned and the liquid has evaporated. Add the fish sauce, tomato ketchup and honey to the wok and push the beef around until well coated. Cook for a further 1 minute, then spoon the beef over the salad, drizzle over the chilli sauce and serve immediately with boiled rice, if you like.
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