Cambodian Pepper Beef
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 1895 kcal
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.
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Coarsely chop peanuts. * See Notes
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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
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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
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Place the salad leaves, cucumber and tomato into a large bowl.
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Add half the dressing, toss to coat.
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Divide the salad between your plates, add the sliced beef and any resting juices.
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Drizzle the remaining dressing over the dish and scatter with peanuts.
Recipe 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 Facts
Cambodian Pepper Beef
Amount Per Serving (1 g)
Calories 1895
Calories from Fat 252
% Daily Value*
Fat 28g43%
Carbohydrates 4g1%
Protein 42g84%
* Percent Daily Values are based on a 2000 calorie diet.