This traditional Cambodian dish really lets the full flavour of the Kampot pepper sing. We love it with some fluffy Jasmine rice and a crisp side salad.
- 500g beef, thinly sliced (rump, sirloin, ribeye or fillet works great)
- 4 garlic cloves, finely minced
- 1 tbsp oyster sauce
- 2 tsp black Kampot pepper
- 1 tsp chilli powder
- 1 tbsp ground coriander
- 2 tsp ground turmeric
- 5 shallots, cut in half
- 2 garlic cloves
- 2 lemongrass stalks, chopped
- 1 tsp sugar
- 2 tbsp vegetable or sesame oil
- 1 tbsp water
- 2 spring onions, chopped
- 1 tbsp chopped coriander
- 1 tbsp chopped mint
- Marinate the beef with the chopped garlic, oyster sauce and black Kampot pepper.
- Leave to infuse for 3-4 hours (or overnight if you can).
- Whisk all the ingredients for the sauce together in a bowl and set aside.
- Heat a large sauce until it’s smoking. Add a small splash of vegetable oil and carefully add the beef to the pan, taking care to not splash any marinade. Fry on high heat for 1 minute, add the sauce, and cook until the beef is glazed and the sauce has thickened (approximately 3 to 5 minutes).
- Serve immediately with a side salad and some fluffy steamed rice.