Cambodian Beef Lok Lak with Rice

Ingredients

• 1 1/4 pounds beef sirloin, cut into bite-size pieces
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 3 garlic cloves, minced
• 2 tablespoons neutral oil
• 1 head butter lettuce, leaves separated
• 2 tomatoes, cut into wedges
• 1 cucumber, sliced
• 3 tablespoons lime juice
• 1 teaspoon freshly ground black pepper
• 4 cups cooked jasmine rice

Steps

1. Toss the beef with soy sauce, oyster sauce, brown sugar, and garlic. Let it stand for 10 minutes.
2. Arrange lettuce, tomatoes, cucumber, and rice on four plates or in four shallow bowls.
3. Stir lime juice, black pepper, and a pinch of salt together for the dipping sauce.
4. Heat oil in a very hot skillet. Sear the beef in two batches for 2 to 3 minutes per batch so it browns without steaming.
5. Return all beef to the skillet briefly to warm through, then spoon it over the prepared plates.
6. Serve right away with the lime-pepper sauce.

Allergen note: Contains gluten, soy and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.