- 1 large head of red leaf lettuce, stem cut off and washed thoroughly
- ½ medium red onion, very thinly sliced
- 2 medium tomatoes, thinly sliced
Stir Fry Ingredients
- 1 pound thinly sliced beef, approximately 1/8 inch thick
- 1 tablespoon of oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 3 tablespoons oyster sauce
- 1 teaspoon of fish sauce
- 4 ounces flour and water mixture (thickening agent)
- Salt and freshly ground black pepper to taste
- 5 tablespoons lime juice
- 1 ½ teaspoon salt
- 1 teaspoon finely ground black pepper
- On a wide serving plate, arrange the salad in layers: lettuce on bottom, tomatoes in the middle, onions on top. Get into the fridge as soon as possible to maintain crispness of veggies.
- Prep the dressing and place in the fridge to keep cool. Limes can be
finicky, and vary in juiciness and tartness. Taste your dressing and
balance the salt and pepper accordingly.
- Prep stir fry ingredients on the counter so they’re ready to use. Remember, this is a quick stir fry on high heat so the meat can’t keep cooking while you are looking for your ingredients. Make sure your wok or skillet is large enough so the meat isn’t crowded. If you have to, separate the meat into two batches to prevent the beef from steaming and becoming tough.
- Heat some oil in a hot wok or skillet. Add garlic and stir until fragrant (30 seconds), then add sugar. Before garlic turns brown, put in the fish sauce. Stir in the beef and toss thoroughly to get the garlic, sugar, and fish sauce in. Put the dash of salt next and finish with the oyster sauce. This all should take no more than maybe 7 to 10 minutes.
- Constantly stir the meat so it cooks evenly. Just before the meat is finished, add the flour water in and stir a final time to combine everything. Turn off the heat and get ready to plate quickly. You want the meat to stay soft and not chewy or tough by overcooking. The meat should still be slightly pink in some areas.
- Take the salad plate out of fridge. Using tongs or a spatula, place the meat on top of the greens, and be sure to get all the juices as well. That is amazing flavor just waiting for you! Finish the dish with freshly ground black pepper. It should be eaten with your hands (like a wrap), and drizzled with the dressing to each persons’ taste.
- Serve with white rice
Makes: 4 servings; 3 if very hungry | Prep Time: 30 minutes | Cook Time: 20 minutes
About the Chef
Name of Chef: Rany Fischer
Family Members: Daughter – Awah (22)
Community: 4S Ranch
Interests: Hiking, gardening, and exploring the culinary world
Favorite Local Activity: Riding my beach cruiser around Balboa Park makes me happy!
About the Recipe: I’d like to share this dish with the community because it’s healthy and delicious! Most of the ingredients can be found at our local market here in 4S Ranch. This is one of the most popular Cambodian salads – my mom made this often because it got us to eat vegetables and is also really quick and easy to make. There are some variation of this dish (like using cube steak instead of thinly sliced beef), and some might garnish with cucumbers or even fried eggs, but this is the most common version that is served in the home. Even though this dish is simple to cook and assemble, there is a lot going on in every bite. The warm and tender beef, acidic and juicy tomatoes, the snap and bite of the onion, and the crisp lettuce wrap are all tied together when the dressing is drizzled over the top. Is it any wonder that this combination of textures and flavors makes this dish so popular? I guarantee that everyone around your table will be smiling with each bite.
About the Chef: Being an insurance agent at the local 4S Ranch Lori Long State Farm agency has given me the opportunity to connect and meet a lot of great people in this community, and I’m so glad that I can share my passion for cooking with everyone. I hope my recipes inspire others to enjoy cooking for family and friends as much as I do! I love to share – please stop by the agency or visit my blog for more recipes at www.ranyskitchen.com.
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