Lap Khmer (Cambodian Laab)

3/4 lb beef tenderloin, sliced ??very thinly
1 tablespoon vegetable oil
2 cloves garlic, chopped
4 teaspoons chopped fresh lemongrass
1/2 cup water
1 tablespoon pahok (fish paste)
1/2 cup freshly squeezed lime juice
1 tablespoon fish sauce
1 tablespoon sugar
1 small red onion, very finely sliced
1/3 lb yardlong beans (or green beans), cut very finely
1/2 lb soybean sprouts
2 tablespoons rice, toasted and ground
1 tablespoon chopped mint
1 tablespoon chopped basil
1 tablespoon chopped cilantro
2 small red hot peppers, chopped

Drain the meat by pressing it to get rid of all its water and its blood. Set aside.

Heat a small skillet. When it is hot, add the oil, garlic and lemongrass, mix well and add water and pahok (fish paste).
Leave the pan on medium heat and cook for 2 minutes after reaching the boiling point. Remove the pan from the heat and set aside.

Place the raw beef in a large bowl. Pour the fresh lime juice over the beef. Mix well and set aside for 10 minutes.

Add the fish sauce, sugar, and onion and mix well.

Add the beans and the soy sprouts and mix well.

Add the pahok and mix well.

Add the toasted rice powder and herbs, and mix well.

Garnish with chopped red hot pepper before serving.

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