My Friday night food treat tonight is a trip into the unknown - Cambodian.
In my pre-Amateur Chef days, only five or six years ago, I would have baulked at the mere idea of eating a Cambodian dish, never mind attempting to cook one. But today I am an enlightened human being, and this dish is so fast to prepare and cook. Any dinner guest will be impressed with this, especially when you tell them you are making Lort Char, to give it its authentic name !!
Please, dear blog reader, give this dish a try and tell me what you think - it is so simple, healthy, and tastes great. I may even choose this as my first YouTube recipe to cook and post on my blog.
The trick is to have everything ready to go into the wok when required as you don't stop stirring !!
Serves 3 People (or a greedy 2) Total Cost £3.39
Cost Per Individual Serving £1.13
300g Rump Steak, sliced into very thin strips £2.40
Fine Egg Noodle 120g (2 layers) £0.40
150g Baby Leaf Spinach £0.34
100g Bean Sprouts £0.25
2 Tbsp Hot Chilli Sauce (more or less to taste)
1 Tbsp Fish Sauce
1 Tsp Light or Dark Brown Sugar
1 Tsp Cornflour
2 Large Garlic Cloves, peeled and finely chopped
2 Tbsp Vegetable Oil
1. Cook noodles according to packet instructions and drain
2. Mix together the chilli sauce, fish sauce, sugar and cornflour, together with 3/4 Tsp water
3. Heat oil in wok to high heat; add steak and garlic and fry, stirring constantly until the beef browns. Literally a
couple of minutes only. This prevents the meat becoming too tough and stays tender
4. Now the fun part - add the noodles and sauce misture and toss well for 1 minute until nicely coloured
5. Add the bean sprouts and spinach - mix well for 1 minute until spinach begins to wilt
6. Get it served up and enjoy