Tomorrow my mother turns 50 so for her Sunday celebration dinner I made a dish that she enjoys. I learned how to make this Cambodian (maybe influenced from other cultures) dish from my son’s Aunt back when she visited last year and have since had to make it multiple times as my family enjoys it. It is a very simple dish made with beef, tomatoes, leaf lettuce, onions, cucumber, garlic and oyster sauce. Then the dipping sauce pictured is made from the “juice” from the beef/oyster sauce cooking mixed with freshly squeezed lime juice.
So for anyone possibly wanting to try I’ll list the way I cook it, but not amounts because I just use what I use without measuring anything. Everything is eaten over rice, sorta like a lettuce wrap. Grab a piece of lettuce, tomato, cucumber and beef. Dip in the sauce and eat with rice. Yum. So here it is.
- Cut beef in thin slices. (I place it in the freezer for a bit first so it firms up and becomes easier to cut.
- Marinate beef in oyster sauce. I pour enough to cover the beef, with maybe a bit extra to help make the dipping sauce.
- Heat a little oil in pan and place a bit of chopped garlic in. (Garlic amount varying on how much you like).
- Place meat in pan with a little bit of thinly sliced onion and cook until done. (With it being thinly sliced it probably will take 15-30 minutes depending on how much beef you use).
- While beef is cooking I was the leaf lettuce and place on serving tray. (I rotate it around, but not a must). Then I thinly slice peeled cucumber, tomato and onion and place on top of lettuce. Set aside.
- After beef is done I remove it while leaving the juice in the pan. Place beef on top of vegetables. Take remaining juice in the pan and add lime juice, salt, and pepper to your taste. I like to add quite of bit of lime juice.
- Enjoy however you want with rice! You can eat it like I do above or any other way you choose.
Cambodian Beef Dish with Bean Curd (Fried Tofu Skin) Sushi made by my brothers girlfriend. (Bean curd skins stuffed with rice)
