Lap Khmer

Ingredients

Beef sirloin

1 pound, thinly sliced

Lime juice

3 tablespoons

Fish sauce

3 tablespoons

Sugar

1 tablespoon

Bird's eye chili

1-2, finely chopped (adjust to taste)

Fresh lemongrass

1 stalk, finely chopped

Red onion

1 small, thinly sliced

Fresh basil leaves

1/2 cup, roughly chopped

Fresh cilantro leaves

1/2 cup, roughly chopped

Fresh mint leaves

1/2 cup, roughly chopped

Roasted peanuts

1/4 cup, crushed (for garnish)

Instructions

1. In a medium bowl, whisk together lime juice, fish sauce, and sugar until the sugar is fully dissolved to create a vibrant marinade.
2. Add the thinly sliced beef to the marinade, ensuring all pieces are well-coated. Let it marinate for about 10 minutes to enhance the flavors.
3. While the beef is marinating, prepare the salad mixture. In a large bowl, combine the sliced red onion, chopped mint leaves, chopped cilantro leaves, chopped basil leaves, finely chopped lemongrass, and bird's eye chili. Toss gently to mix the ingredients.
4. Heat a skillet or frying pan over high heat. Once hot, add the marinated beef and cook for 2-3 minutes, stirring frequently until the beef is cooked to your preference (medium-rare is recommended for tenderness).
5. Transfer the cooked beef to the bowl with the herb mixture and toss everything together gently, allowing the flavors to meld.
6. Serve the Lap Khmer immediately, garnished with crushed roasted peanuts for an added crunch and flavor.