Cambodia Beef Salad

Step 1

In a bowl, whisk 2 Tablespoons tuk prahoc with the juice of two limes and 2 tablespoons of the palm sugar, until the sugar has dissolved.  Add the lemongrass, shallots, onion, basil  and garlic and mix well. Toss in the slices of beef, cover and place in the refrigerator for 1-2 hours.

Step 2

Meanwhile, in a small bowl, whisk the remaining tuk prahoc with the juice of the third lime.  Stir in the remaining palm sugar until it dissolves and set aside.

Step 3

Put the beef slices, drained of any remaining liquid in a clean bowl.  Add the chili,  and peanuts.  Toss with the dressing, garnish with coriander leaves and serve immediately alongside some cucumber slices.