Green Peppercorn Lok Lak

Servings

4

Prep Time

15 minutes

Cook Time

6 minutes

Tender, savoury beef gets a Cambodian-inspired treatment with whole green peppercorns for bright bursts of flavour throughout.

Ingredients

  • 3 tsp Fresh Salted Peppercorns, crushed
  • 1/3 cup oyster sauce
  • 1/4 cup (about 8 gloves) garlic, crushed
  • 3 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 4 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 lb flank steak, cut into 3/4-inch cubes
  • 2 tbsp vegetable oil (or other high-heat oil)
  • 2 cup red onion, thinly sliced
  • 2 tbsp fresh lime juice
  • 1 head butter lettuce
  • 1 tomato, sliced
  • 2 green onions, sliced
  • Optional: cashews

Directions

  1. Stir together oyster sauce, garlic, rice wine vinegar, sugar, soy sauce, and 2 tsp of the Fresh Salted Peppercorns in a small bowl.

  2. Stir together cornstarch and 2 tbsp water in a medium bowl until cornstarch is dissolved. Add beef. Toss to coat.

  3. Add 1/4 cup of the oyster sauce mixture to the bowl. Toss beef to coat.

  4. Heat oil in a wok over high. Add beef mixture to wok and cook, shaking wok often, until beef has a brown sear, 4-5 min. Add red onion and remaining oyster sauce mixture. Cook, shaking wok often, for 2 min.

  5. Stir together lime juice and remaining peppercorns to create a dipping sauce.

  6. Layer lettuce leaves, tomatoes, green onions, cashews, and beef on a platter.

  7. Serve with rice and drizzle with lime dipping sauce.