Lap Khmer

Lap Khmer is a lime-marinated beef salad that is thinly sliced and is either quickly seared or "cooked" ceviche-style. Dressed with lemongrass, shallots, garlic, fish sauce, Asian basil, mint, green beans and green pepper, the sweet and salty dish also packs a punch in the heul (spicy) department with copious amounts of fresh red chilies.

This is a refreshing dish that is more beef than salad and is very much popular with Cambodian men, who prefer the beef to be nearly raw.

How to Make Lap Khmer

Ingredients:
1 Tablespoon vegetable oil
1 Clove garlic, minced
2 Tablespoons fresh or frozen minced lemon grass
1/3 Cup of water
1 Tablespoon creamy style pickle fish (pahok)
½ Lb Lean beef, slices thin
1/3 Cup fresh lime juice
1 Teaspoon fish sauce
1 Tablespoon sugar
½ Vidalia (sweet onion) or red onion, slices thin
1 cup chopped Asian long string bean
2 Cups bean sprouts
2 Tablespoons roasted rice powder
1 Cup chopped mix herbs (mint, sweet basil )
2 Chopped hot chili pepper, or to your taste (option)

Procedure:

1. Heat up a small sauce-pan. 
2. When sauce-pan is hot, add oil, garlic and lemongrass, stir well, add water and pahok, simmer till sauce bubbles, remove sauce from hot stove and set aside.

For raw meat

1. Squeeze all the blood out from meat, put uncooked beef inside a large bowl, pour fresh lime juice over raw beef, stir well and set aside for five minutes. 
2. Add fish sauce, sugar, onion, stir, add string green bean and bean sprout, stir well.
3. Add prepared pahok sauce, stir, add roasted rice powder and mix herbs, stir well and top with chili pepper before serving.

For grilled meat

1. Grill meat to your liking and then slice thin. Pour lime juice over and continue to follow same steps above.