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The Best Green Peppercorn Beef Celebrating Kampot Pepper
Green peppercorns go beautifully with beef. Here is a recipe inspired by the by the people who hail from the world’s most famous region for pepper.
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time | Passive Time |
| 10minutes | 4hours |
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Ingredients
- 1lb beef, tenderloin (eye fillet)thinly sliced, see note below*
- 2tbsp tamari (soy) sauce
- 2tbsp peppercorns, green
- 2tbsp coconut oilsubstitute with olive oil
- 1inch gingerpeeled and finely chopped
- 5cloves garlicfinely chopped
- 4 onionssmall, quartered
- 1 carrotsliced (julienned)
- 6 kaffir lime leavesthinly sliced
- 1tbsp oyster sauceomit if g-f or paleo
- 2tbsp fish sauce
- 1/2bunch cilantro (coriander)rinsed and chopped
- 1 lime
Instructions
- In a bowl, mix together the thinly sliced beef, tamari and green peppercorns. Refrigerate for 1 to 4 hours.
- Heat a wok (or saute pan) over a medium high heat and add the coconut oil. Add the ginger, garlic, onions and carrots, tossing continuously until the onions are translucent. Add the beef and marinade and the kaffir lime leaves and toss for about 1 minute. Add the oyster sauce and fish sauce and toss for a further 1 minute. Remove from heat.
- Arrange on a serving platter and top with cilantro and lime juice. Serve with steamed rice and bok choy or wrap beef mixture in iceberg lettuce leaves.
Recipe Notes
* It is easier to thinly slice your beef tenderloin, if you first place in the freezer for for 30 minutes and then slice.
https://compassandfork.com/recipe/best-green-peppercorn-beef-celebrating-kampot-pepper/
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https://compassandfork.com/recipe/best-green-peppercorn-beef-celebrating-kampot-pepper/ |