A zesty lime-cured beef salad tossed with lemongrass, shallots, fresh herbs, and roasted ground rice, showcasing Cambodian salad traditions.
Ingredients
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400g beef sirloin, seared rare and thinly sliced
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3 tbsp lime juice
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2 shallots, thinly sliced
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2 stalks lemongrass, finely sliced
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1 tbsp fish sauce
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1 tsp palm sugar
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2 tbsp roasted ground rice
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Fresh mint and cilantro
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Thai basil leaves
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Sliced bird's eye chili
Instructions
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1
Sear beef in a hot pan for 1 minute per side. Rest, then slice thinly against the grain.
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2
Toss beef with lime juice, fish sauce, and palm sugar. Let marinate 5 minutes.
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3
Add shallots, lemongrass, chili, and herbs. Toss gently.
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4
Sprinkle with roasted ground rice for texture.
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5
Serve immediately on a bed of lettuce leaves.
Did You Know?
Pleah refers to any Cambodian salad where raw or seared protein is cured with citrus juice.