I love Cambodian food and this dish of marinated steak with freshly baked baguette and cucumber and lime salad is a winner!
The baguette (a staple of Cambodian dishes from French influence) is baked in the time it takes to cook the steak and prepare the salad, making this a quick midweek supper.
Great served with Tik Marij – a lime and black pepper dipping sauce.
Cambodian Beef Baguette
For the Beef: 8 Thin Sirloin Steaks (Fat Removed), 4tbsp Soy Sauce, 1/2tsp Sea Salt, 2tsp Palm Sugar, 4 Birds Eye Chillies (Finely Chopped), 2tsp Black Pepper, 4 Lemon Grass Stalks (Core Finely Chopped), 4 Garlic Cloves (Finely Chopped)
For the Salad: 1 Cucumber (Deseeded and Finely Sliced), Large Handful Beansprouts, 1 Red Chilli (Finely Chopped), Juice 2 Limes, 1tbsp Palm Sugar, 1/2tsp Sea Salt, 2″ Fresh Ginger (Julienned)
To Finish: 8 Par-Baked Mini Baguettes, Juice 2 Limes, 1tbsp Cracked Black Pepper, 1tsp Sea Salt
1) Prepare the marinade for the beef by combining the soy sauce, sea salt, palm sugar, chillies, black pepper, lemongrass and garlic in a small bowl. Combine the beef with the marinade and allow to marinade for around 15 minutes.
2) Preheat the oven to 200c and preheat the grill on high. Meanwhile prepare the salad dressing by combing the chilli, lime juice, palm sugar, sea salt and ginger in a small bowl.
3) Bake the baguettes in the oven for around 10 minutes or until golden brown and remove. Meanwhile, grill the steaks under a hot grill for around 3 minutes each side. Remove the steaks when ready and set aside.
4) Combine the salad dressing with the cucumber and beansprouts.
5) Make the Tik Marij by combining the lime juice with the cracked black pepper and sea salt. Serve the steaks with the baguettes, salad and Tik Marij.