Ingredients

• For the Beef Marinade

• 1 lb – 450g sirloin or striploin steak, cut into 2.5cm – 1 inch cubes

• ½ tsp dark soy sauce

• 1 tsp light soy sauce

• ½ tsp fish sauce

• ½ tsp palm sugar or brown sugar

• ½ tsp cornflour

• ⅛ tsp baking soda (optional, only if meat isn’t tender)

• 1 tsp freshly ground Kampot pepper (or black pepper)

• 2 garlic cloves, finely grated

• For the Stir-Fry Sauce

• 1 tbsp oyster sauce

• 1 tsp soy sauce

• 1 tsp fish sauce

• ½ tsp sugar

• 1 tbsp water or beef stock
• 3 Slices of fresh chopped ginger (added later)

• For the Dipping Sauce

• 2 tbsp fresh lime juice

• ½ tsp Kampot pepper (or black pepper)

• ½ tsp sea salt

• 1 tsp fish sauce
Pinch of sugar

• To Serve

• 1 red onion, cut into medium thin round slices (divided)

• 1 ripe tomato, sliced into thin rounds

• Butter lettuce leaves

• Steamed jasmine rice

• 1 sliced spring onion, green part for garnish

Steps

• Step 1

  In a bowl, mix the beef with all the marinade ingredients. Toss well to coat. Cover and rest for 1–2 hours in the fridge.

• Step 2

  In a small bowl, combine the stir-fry sauce ingredients. Set aside.

  In another bowl, mix the dipping sauce and set aside.

• Step 3

  In a large frying pan over high heat, heat 1 tbsp neutral oil or the rendered beef fat. Add the chopped fresh ginger and fry for 20 seconds.

• Step 4

  Add the marinated beef in a single layer and sear undisturbed for 30 seconds. Toss and repeat for 2-3 minutes until lightly charred but tender.

• Step 5

  Add half the red onion and toss for 30 seconds until just softened. Pour in the stir-fry sauce and toss to coat. Remove from heat and let rest in the pan for 1 minute.

• Step 6

  On a plate, arrange lettuce leaves, remaining sliced onion and tomato slices. Spoon over the beef and drizzle with pan juices.

• Step 7

  Top with spring onions. Serve with hot jasmine rice and the dipping sauce on the side.

Little Tips

Use real Kampot pepper if you can — it makes a massive difference in aroma and taste.

Don’t overcook the beef — a quick sear keeps it juicy and tender.