Cambodian Pepper Beef

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Cambodian Pepper Beef

Servings 2
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



  • Thinly slice or dice the cucumber.
  • Cut the tomato into small pieces.
  • Coarsely chop peanuts. * See Notes
  • Finely grate the lime zest, then juice the lime (keep separate).


  • Place oyster sauce, garlic powder, pepper, soy or tamari and ½ tsp sweetener into a container with a lid, stir to combine. Add the beef to the container and let sit for 30 mins. If you have time, let it marinate overnight for a richer flavour.

Lime Dressing

  • In a small bowl, add lime zest, 2 tsp. Water, ½ tsp. Sweetener, season with salt and whisk to combine.
  • Heat your BBQ or pan to a high temperature, brush with the oil, and cook to your liking. Let it rest while you finish your dish, then slice just before plating.


  • Place the salad leaves, cucumber and tomato into a large bowl.
  • Add half the dressing, toss to coat.
  • Divide the salad between your plates, add the sliced beef and any resting juices.
  • Drizzle the remaining dressing over the dish and scatter with peanuts.


I find it time effective to chop a cup of peanuts at a time and store in an airtight container, this saves effort and time later.
Calories: 1895kcal
Course: Main Course
Cuisine: Asian
Spoon Rating: 🥄🥄
Protein: Beef
Bonus Spoons: ⏲Fast Feed
Diet: Keto, Low Carb


Serving: 1g | Calories: 1895kcal | Carbohydrates: 4g | Protein: 42g | Fat: 28g
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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