Yinarr Meal Pantry

INGREDIENTS

​

Topside Beef (thinly sliced Japanese style)

1 Brown Onion

1 Lemon (quartered)

1 tablespoon Kampot White Pepper

1 teaspoon salt

1 Tablespoon Coconut Oil

​

​METHOD

​Half the onion and peel away outer layers of skin.  Place onion flat side down on chopping board.  Thinly slice the onion.

Place the White Kampot Pepper in a mortar and pestle and grind into a powder.

Place the coconut oil in a frying pan and heat.  Add onion to pan and sprinkle 1/2 the white Kampot Pepper over the onion.   Stir through and fry off until onion begins to appear translucent.  Add the finely sliced beef one piece at a time to ensure you separate each of the pieces.  Add the remaining white Kampot Pepper and stir through the beef and onion.  Continue cooking and stirring through until the beef is cooked through.​

Remove the pan from the heat.  Serve the Kampot Pepper Beef in small bowls and drizzle with lemon juice from a 1/8 wedge.  To serve garnish with coriander and a lemon wedge.

​HINTS:​

The beef can be purchased from Asian Market butchers pre-sliced and for a very reasonable price.  You can purchase Kampot Pepper varieties in Australia online from http://www.kampot-pepper.com.au​