Lap Khmer Cambodian Lime Beef Salad
Barely seared sirloin dressed in sharp lime juice, lemongrass, chilli and toasted rice powder, piled on crisp lettuce with herbs.
- Time35 min
- LevelEasy
- Costabout £3.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the rice in a dry frying pan over a medium heat for 4 to 5 minutes, shaking often, until golden and nutty. Grind to a coarse powder in a mortar or spice grinder.
4 min 30 s - 2
Pat the steak dry. Heat the oil in a frying pan until smoking and sear the steak for 2 minutes on each side for medium rare. Rest for 5 minutes, then slice very thinly across the grain.
4 min - 3
Blanch the green beans in boiling water for 1 minute, drain and cool under cold water.
1 min - 4
Whisk the lime juice, fish sauce and sugar in a large bowl until the sugar dissolves. Stir in the lemongrass, garlic, chilli and red onion.
- 5
Add the warm beef and its resting juices and toss. Leave for 5 minutes so the lime juice turns the edges paler and the flavours soak in.
5 min - 6
Add the green beans, cucumber, half the herbs and the rice powder, and toss gently.
- 7
Pile onto the lettuce leaves, scatter over the remaining herbs and eat with your hands, wrapping the beef in the leaves.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
