Cambodian Stir-fried Marinated Beef with Lime Dipping Sauce

bowl Serves 4


  • 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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  • 1. 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.

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

  • 3. 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.

  • 4. 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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