December 10, 2015
Cambodian Beef Lok Lak by Hemsley + Hemsley
Combine the sliced beef with the marinade ingredients in a bowl and leave it to sit for 15 minutes at room temperature or overnight in the fridge (bring to room temperature before cooking).
Whisk or shake the black pepper dressing ingredients together in a jar and set aside.
Prepare the salad ingredients and arrange over 2 plates, starting with a layer of lettuce then tomatoes, avocado and onion.
Heat a wide frying pan to a high heat with the ghee or coconut oil, add the beef and fry for 1 minute for medium rare–making sure to keep it moving.
Remove the beef from the pan and distribute between the two plates.
Add a quarter cup of water to the pan to deglaze, scraping up any bits of remaining sauce from the bottom and allow to reduce down. Pour over the beef and drizzle the dish with the black pepper dressing to serve.
Total Time 30 min