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Cambodian   -   Provincial Beef Salad (Salat Kompong Ch'hnang)   adapted from The Elephant Walk Cookbook

  • 1/2 Cup Olive Oil
  • 1 Pound Beef -- cubed
  • 1 Large Onion -- thinly sliced
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper
  • 2 Heads Lettuce -- torn
  • 3 Large Roma Tomato -- thinly sliced
  • 2 Medium Hard-Boiled Egg -- thinly sliced
  • 4 Tablespoons Balsamic Vinegar
  • 2 Teaspoons Dijon Mustard
Directions Heat 1 tablespoon of oil in a skillet and saute beef for 2 minutes. Add half the onion, salt and pepper and saute until the onion is golden. Top lettuce with tomatoes and eggs. Mix the remaining oil with the vinegar and mustard. Toss beef and remaining onions with salad and then top with dressing.
Serves 4
Time to Make 0:00

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