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Cambodian Beef Salad

Cambodian Beef Salad

Cambodian beef salad will change your picnic salad game with a riot of flavors and texture.

By Courtney HillDecember 18, 2019

  • Makes
    4 servings
  • Cook Time
    35 minutes

This substantial Khmer-style beef salad combines lots of contrasting tastes and textures. We preferred the meatiness and rich flavor of boneless short ribs, but if they’re not available, use flat iron steak instead. Rather than sear the beef and slice it after cooking, we slice it first, then cook it in a flavorful liquid that later becomes the salad dressing. So that the beef is easier to cut into evenly thin slices, freeze it uncovered for about 20 minutes, until partially frozen.

Tip

Don't be alarmed if the amount of liquid for cooking the beef seems very scant. The meat quickly releases its own juices as it cooks. Keep the heat high and stir constantly so the slices cook evenly.

Ingredients
  • ​1½

    pounds boneless beef short ribs, trimmed and sliced about ⅛ inch thick (see note)

  • Kosher salt and ground black pepper

  • ¼

    cup fish sauce

  • ¼

    cup lime juice, plus lime wedges to serve

  • 3

    tablespoons packed brown sugar

  • 2

    tablespoons peanut oil, preferably toasted, plus more to serve

  • ½

    small head red cabbage, finely shredded (about 4 cups)

  • ½

    English cucumber, halved lengthwise, seeded and thinly sliced on the diagonal

  • 1

    jalapeño chili, stemmed and sliced into thin rings

  • 4

    scallions, thinly sliced on the diagonal

  • ¼

    cup roasted peanuts, chopped

Step 1

In a medium bowl, toss the beef with ½ teaspoon salt and 1 teaspoon pepper. In a large saucepan, stir together the fish sauce, lime juice, sugar, oil and ¼ cup water.

Bring to a simmer over high, then add the beef and cook, stirring constantly, until the meat is no longer pink, 2 to 3 minutes; the beef will release liquid as it cooks. Remove the pan from the heat and let stand for 10 minutes.

Step 2

Meanwhile, in a large bowl, combine the cabbage, cucumber and ¾ teaspoon each salt and pepper. Toss the vegetables with your hands, rubbing in the salt, until they just begin to wilt. Using a slotted spoon, transfer the beef to the bowl with the vegetables, then add the chili and scallions.

Add ¼ cup of the beef cooking liquid and toss to combine. Taste and, if desired, toss in additional cooking liquid 1 tablespoon at a time until the salad is dressed to your liking. Transfer to a serving bowl, then top with the peanuts and drizzle with additional oil. Serve with lime wedges.

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