Cambodian Hot And Sour Beef Salad Recipes

CAMBODIAN HOT AND SOUR BEEF SALAD

Cambodian Hot and Sour Beef Salad image

Make and share this Cambodian Hot and Sour Beef Salad recipe from Food.com.

Provided by MarraMamba

Categories Cambodian

Time 16m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 -2 cup lettuce leaf (enough leaves to cover a serving dish)
225 g tender steak
2 tablespoons fish sauce
2 tablespoons lime juice (the juice of about 1 lime)
1 teaspoon sugar
1 shallots or 2 spring onions, finely sliced
1 -2 red chile, deseeded and finely chopped, depending on how large they are and how hot you want this (or green)
1/4-1/3 cup mint (Handful of mint)

Steps:

Preheat a griddle, or you can use a grill.
Cover a serving dish with lettuce leaves and set aside.
Griddle or grill the steak; it should be rare, really, but obviously cook it as you prefer. When it's done, remove to a board on which to carve it and pour any juices in the grill pan into a bowl.
Cut the steak into very thin slices across and put it and any more of the juices that run out into the bowl as well.
In another bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced shallot, stirring well.
Then mix the contents of the two bowls together, adding the mint leaves and quickly turn out on the lettuce and serve while still warm.

Nutrition Facts : Calories 323.5, Fat 21.7, SaturatedFat 8.5, Cholesterol 76.5, Sodium 1461.2, Carbohydrate 9.2, Fiber 1.4, Sugar 4.3, Protein 22.7

HOT AND SOUR BEEF SALAD

Hot and Sour Beef Salad image

Provided by Food Network

Categories main-dish

Time 34m

Yield 5 (4-ounce) servings

Number Of Ingredients 12

Ingredients

1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note
Coarse salt
Cracked pepper
1/2 cup lime juice divided
2 teaspoons olive oil
1/4 cup fish sauce
2 teaspoons sugar
1 teaspoon Vietnamese chili paste
1/2 cup loosely packed, roughly chopped cilantro leaves
1 cucumber, peeled, seeded and thinly sliced
1 mango, peeled, seeded and cut into 1-inch chunks
1 large head butter lettuce, washed and spun dry

Steps:

Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.
In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes.
Slice flank steak very thin and divide slices among the salads. Place over greens.

Nutrition Facts : Calories 282.4 calorie, Fat 15 grams, SaturatedFat 5.6 grams, Carbohydrate 13.2 grams, Fiber 1.5 grams, Protein 24 grams

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