Cambodian Beef Salad | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Name: Cambodian Beef Salad | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Ingredients: 1½ pounds boneless beef short ribs, trimmed and sliced about ⅛ inch thick (see note); Kosher salt and ground black pepper; ¼ cup fish sauce; ¼ cup lime juice, plus lime wedges to serve; 3 tablespoons packed brown sugar; 2 tablespoons peanut oil , preferably toasted, plus more to serve; ½ small head red cabbage, finely shredded (about 4 cups); ½ English cucumber, halved lengthwise, seeded and thinly sliced on the diagonal; 1 jalapeño chili, stemmed and sliced into thin rings; 4 scallions, thinly sliced on the diagonal; ¼ cup roasted peanuts, chopped

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This substantial Khmer-style beef salad, or Cambodian beef salad, combines lots of contrasting tastes and textures, starting with tender short ribs.

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Ingredients

1½ pounds boneless beef short ribs, trimmed and sliced about ⅛ inch thick (see note)
Kosher salt and ground black pepper
¼ cup fish sauce
¼ cup lime juice, plus lime wedges to serve
3 tablespoons packed brown sugar
2 tablespoons peanut oil , preferably toasted, plus more to serve
½ small head red cabbage, finely shredded (about 4 cups)
½ English cucumber, halved lengthwise, seeded and thinly sliced on the diagonal
1 jalapeño chili, stemmed and sliced into thin rings
4 scallions, thinly sliced on the diagonal
¼ cup roasted peanuts, chopped