May 5, 2020 by khemarapepper in Recipes FacebookTweetLinkedIn Ingredients Ingredient Checklist 2 1/2 teaspoons crushed plus 1 teaspoon coarsely ground Black Khemara Kampot Pepper, divided 1/3 cup oyster sauce 1/4 cup crushed garlic (about 8 garlic cloves) 3 tablespoons cooking rice wine 2 3/4 tablespoons raw sugar 2 tablespoons soy seasoning sauce (such as Golden Mountain) 2 tablespoons dark soy sauce 2 tablespoons cornstarch 2 tablespoons water 2 pounds flank steak, cut into 3/4-inch cubes 2 tablespoons olive oil 2 cups thinly sliced red onion (from 1 medium onion) 2 tablespoons fresh lime juice (from 1 lime) 1 teaspoon coarse sea salt 8 butter lettuce leaves 1 unripe red tomato, cut into 8 Directions Instructions Checklist Step 1 Stir together oyster sauce, garlic, rice wine, sugar, soy seasoning sauce, dark soy sauce, and crushed Kampot peppercorns in a small bowl. Step 2 Stir together cornstarch and 2 tablespoons water in a medium bowl until cornstarch is dissolved; add beef, and toss to coat. Add 1/4 cup of the oyster sauce mixture; cover and refrigerate 8 hours or overnight. Cover remaining oyster sauce mixture, and set aside. Step 3 Heat oil in a wok over high. Carefully add beef mixture to wok, and cook, shaking wok often, until beef has a brown sear, 4 to 5 minutes. Add red onion and remaining oyster sauce mixture, and cook, shaking wok often, 2 more minutes. Step 4 Stir together lime juice, sea salt, and coarsely ground Kampot peppercorns. Place beef, lettuce leaves, and tomatoes on a platter, and serve with lime sauce. FacebookTweetLinkedIn 0 Recommend Share Tagged in
