A delicious Cambodian recipe that I discovered in an Asian restaurant in Paris. Its flavors are perfect and rich. Dip a piece of beef in the lemon sauce and eat it with some rice and raw onion.

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Recipe Summary

prep:
35 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Rice:
Lemon Sauce:

Directions

Instructions Checklist
  • Mix 1/4 cup soy sauce, fish sauce, ginger, and garlic together in a large bowl. Stir in beef cubes. Marinate in the refrigerator for at least 1 hour and up to overnight.

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  • Preheat oven to 275 degrees F (135 degrees C).

  • Place flour in a shallow bowl. Strain beef into the flour; toss to coat. Reserve marinade.

  • Heat peanut oil and 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add beef cubes; saute until browned, 3 to 4 minutes. Transfer to an oven-safe plate and place in the oven to keep warm.

  • Cook eggs in the same wok until scrambled, about 2 minutes. Stir in reserved marinade, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and Chinese five-spice powder; cook for 1 minute. Stir rice gradually into the wok until evenly distributed. Pour in tomato sauce; cook and stir until heated through, about 4 minutes.

  • Whisk lemon juice, salt, and pepper together in a bowl. Divide evenly among 4 dipping cups.

  • Serve beef with rice, lemon juice, and chopped onion.

Nutrition Facts

598 calories; protein 26.1g; carbohydrates 56.6g; fat 29.4g; cholesterol 150.6mg; sodium 2480.2mg. Full Nutrition
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