Raw Beef Salad
Raw Beef Salad
While this is more of a Cambodian-style carpaccio than a salad, this dish is extremely easy to make and will impress your dinner guests. The beef is technically raw, but gets cooked in the acidity of the lime juice; much like ceviche. The beef salad gets tossed with peanuts, chilies, and cilantro at the end of marination and is served with slices of cucumber.
Equipment
- mortar and pestle
Ingredients
- 3 tbsp fish sauce
- 3 limes juiced
- 3 tbsp palm sugar
- 2 stalks lemongrass finely chopped
- 2 shallots finely chopped
- 3 garlic cloves finely minced
- 1 lb top sirloin trimmed of all fat; sliced 1/8” thick or less
- 1 red chilies thinly sliced
- 2 oz toasted peanuts
- 8 basil leaves
- 1/2 small white onion thinly sliced
- 1 cucumber peeled; thinly sliced
- 1/4 cup cilantro chopped
Instructions
- Pound in a mortar and pestle the 2 tbsp of palm sugar with the juice of 2 limes and 2 tbsp of fish sauce.
- Toss with the onions, shallots, lemongrass, garlic, and basil.
- Add in the thinly sliced beef. Cover and let marinate in the refrigerator for 2 hours.
- Pour out the marinade. Stir in the rest of the fish sauce, palm sugar, and lime juice. Toss with the peanuts and red chilies.
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