Cambodian Stir-fried Marinated Beef with Lime Dipping Sauce

Serves 4

Ingredients

  • 500g Beef Sirloin, sliced
  • 3 Tbsp Sugar
  • 1½ tsp Ground Black Pepper
  • ¼ cup Oyster Sauce
  • Marinade
  • ¼ tsp Salt
  • 1 Tbsp Sugar
  • 1 Tbsp minced Garlic
  • 1 tsp Ground Black Pepper
  • 2 Tbsp Vegetable Oil
  • Lime Dipping Sauce
  • 2 tsp Sugar
  • 1 tsp Salt
  • ¼ cup each: freshly squeezed Lime juice, water
  • 1 tsp Ground Black Pepper
  • 2 cloves Garlic, finely sliced
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How to Use up Your Fruit and Vegetables

Method

Combine all the marinade ingredients in a bowl with the beef slices and toss to coat them evenly. Cover and set aside to marinate for 30 minutes or longer if you have time.

To make the dipping sauce, dissolve the sugar and salt in the lime juice, add the remaining ingredients and set aside.

Place a wok over a high heat and, when it’s hot, add the oil, sugar, garlic and pepper. Stir for 1 minute until the mixture has caramelised, taking care not to burn the garlic and pepper.

Drain the marinade from the beef and add the slices to the wok. Stir-fry for 2 minutes. Add the oyster sauce and stir-fry for 2 minutes, or until it is cooked to your taste. Serve wrapped in lettuce leaves, if desired, alongside the dipping sauce.

Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

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