This traditional Cambodian beef dish really highlights the citrus heat of the Kampot peppercorns. This dish can also be topped with a crispy fried egg if you like.
For the marinade
- 2 tbsp fish sauce
- 2 tsp soy sauce
- ½ tsp Kampot pepper, crushed
- ½ tsp caster sugar
- 1 tsp cornflour
- 2 sirloin steaks, roughly 200g each, fat trimmed and cut into roughly 1.5cm slices
- 1 tbsp vegetable oil
- 120g jasmine rice
- 2 tomatoes, sliced
- 1 little gem lettuce, leaves removed
- ¼ a cucumber, sliced
- 1 banana shallot, cut into rings
Whisk the marinade ingredients together and mix with the steak slices, cover and leave to marinade in the fridge for at least 30 minutes or overnight.
Combine the dressing ingredients and set aside. Meanwhile cook the jasmine rice according to packet instructions.
Heat the vegetable oil in a wide pan over a high heat. Place the steak slices in the pan and cook for 4-5 minutes until golden brown all over then add the marinade and cook for a further 1-2 minutes, until thickened and glossy.
Divide the rice between two bowls and top with the steak and its sauce, tomatoes, lettuce, cucumber and shallots and serve with the dressing.