Cambodian Black Pepper Beef Salad

Name: Thermomix recipe: Cambodian Black Pepper Beef Salad
Prep time: 2 h
Cook time: 25 min
Ingredients: 2 Porterhouse steaks or similar, approx 500g; water for steaming; 3-4 cloves garlic; 60 Grams fresh ginger; 40 Grams coconut sugar; 40 Grams tamari; 20 Grams fish sauce; 40 Grams Extra Virgin Olive Oil (EVOO); Pinches pink salt flakes; 10-15 drops doTERRA black pepper oil; 10 drops doTERRA lime oil; 100 Grams fresh lime juice; Rocket, spinach or salad leaves of choice; 1 Punnet cherry tomatoes sliced; 1 each capsicum/bell pepper red, yellow, orange, diced; 3 spring onions sliced on the angle; 1 cucumber sliced; ¼ red onion finely diced

Serves 4 Prep Time 2 hours Cook Time 25 minutes Rated:

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Cambodian Black Pepper Beef Salad with doTERRA Oils, Bold, Fresh and Restaurant-Worthy

This Cambodian Black Pepper Beef Salad is one of those dishes that delivers huge flavour with surprisingly simple ingredients. Inspired by the vibrant street food of Cambodia, tender slices of beef are tossed with fresh herbs, lime, crisp vegetables and the unmistakable punch of black pepper. A few carefully chosen doTERRA essential oils lift the aromatics and add an extra layer of brightness that makes the whole dish sing.

It’s the kind of salad that hits every note,savoury, tangy, peppery and fresh, and it comes together quickly enough for a weeknight but tastes impressive enough for guests. In fact, when I cooked this dish for a group of Michelin-starred chefs, in Italian Switzerland a few years back, it completely stole the show. Bold, vibrant and utterly addictive, this is Southeast Asian flavour at its absolute best.

This recipe appears on the Insider club for free, if you have lost your Thermo Mojo lately, maybe it’s time to join!

Need

2 Porterhouse steaks or similar, approx 500g
water for steaming
Dressing;
3-4 cloves garlic
60 Grams fresh ginger
40 Grams coconut sugar
40 Grams tamari
20 Grams fish sauce
40 Grams Extra Virgin Olive Oil (EVOO) BUY
Pinches pink salt flakes BUY
10-15 drops doTERRA black pepper oil BUY
10 drops doTERRA lime oil BUY
100 Grams fresh lime juice
Salad;
Rocket, spinach or salad leaves of choice
1 Punnet cherry tomatoes sliced
1 each capsicum/bell pepper red, yellow, orange, diced
3 spring onions sliced on the angle
1 cucumber sliced
¼ red onion finely diced

Do

1: Place steaks into Stasher bag.
2: Place all other dressing ingredients into Thermomix bowl and blend 20 sec/speed 10.
3: Pour out half of the dressing into a container until use.
4: Pour the remaining dressing into the Stasher bag with the meat. Press out all of the air and seal the bag making sure the dressing is coating the meat.
5: Refrigerate for a couple of hours or longer.
6: Place 1L water approx into Thermomix bowl and place Stasher bag into Varoma dish. Steam the meat in the bag with the marinade 20 min/100°C/speed 3.
7: Meanwhile heat a grill pan to a very high temperature and prepare the salad ingredients.
8: Arrange all salad ingredients onto a platter or individual serving dishes.
9: Remove the steak from the Stasher bag and char on the heated grill pan on each side, just until you have the desired grill marks. Slice steak and serve over salad, drizzling with the reserved dressing to taste.

Served with

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Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!