Pleah Sach Ko - Cambodian Lemongrass Beef Salad

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 3 stalks lemongrass, white parts only, finely minced 3 stalks lemongrass, white parts only, finely minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves 1 cup fresh Thai basil leaves
• 1 red chili, thinly sliced (optional) 1 red chili, thinly sliced (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 6g (Sugar: 3g)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, minced garlic, and fish sauce.
2. 2.
   Add the sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a skillet over medium-high heat.
4. 4.
   Sear the marinated beef for 2-3 minutes on each side until browned and cooked to your desired doneness.
5. 5.
   Remove the beef from the skillet and let it rest for a few minutes.
6. 6.
   In a separate bowl, whisk together the lime juice and sugar until the sugar is dissolved.
7. 7.
   In a large mixing bowl, combine the seared beef, fresh herbs, and sliced chili (if using).
8. 8.
   Pour the lime dressing over the salad and toss gently to combine.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Pleah Sach Ko immediately and enjoy!

Treat your ingredients with care...

• Lemongrass — To easily mince lemongrass, remove the tough outer layers and finely chop the white parts. For a smoother texture, you can also use a food processor.
• Beef — For the best results, choose a tender cut of beef like sirloin or tenderloin. Make sure to slice it thinly against the grain to ensure tenderness.

Tips & Tricks

• For an extra kick of heat, add a few slices of bird's eye chili to the marinade.
• If you prefer a milder flavor, reduce the amount of garlic and lemongrass.
• To make it a heartier meal, serve the Pleah Sach Ko over a bed of steamed jasmine rice.
• Feel free to add other vegetables like cucumber or cherry tomatoes for added freshness and crunch.
• If you can't find Thai basil, regular basil can be used as a substitute.

Serving advice

Serve the Pleah Sach Ko as a refreshing appetizer or as a main course accompanied by steamed rice. Garnish with extra herbs and chili slices for an added pop of color and flavor.

Presentation advice

Arrange the seared beef slices on a bed of fresh herbs and garnish with a sprinkle of sliced chili. Drizzle the lime dressing over the salad just before serving to keep the vibrant colors intact.