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Cambodian Marinated Braised Beef (with a Thai twist)



4 portion(s)

  • 500 grams beef (I use poterhouse) trimmed


  • 2 tablespoons dark soy sauce
  • 2 tablespoons fish sauce
  • 1 chilli
  • 2 cloves garlic
  • 1 bunch coriander (about 4 pieces)
  • 2 tablespoons oyster sauce
  • 1-2 teaspoons fresh ground black pepper
  • 40 grams ginger
  • Juice of 1 lime
  • 1 teaspoon palm sugar (I use one small block of Jeeny's brand).

Stirfry option

  • 1 thin rice noodles
  • 4 pieces chinese greens
  • .5 leek
  • .5 red capsicum
  • 4 pieces spring onion in 5 cm lengths
  • 50 toasted chopped peanuts
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Add all marinade ingredients to the TM bowland blitz until mixed. Trim beef and prepare into large chunks about the size of as museli bar. Pour marinade and beef into a non-reactive container and marinate for at lease half an hour, longer if you can. Meanwhile slice all ingredients for the stirfry, except nuts. Soak noodles in boiling water until soft. Remove noodles when done and rince under cold water to prevent further cooking. 

    Heat some peanut oil in a frypan until hot. Take half the meat out of the marinade, dripping off the excess marinade. Sear each side of the beef pieces and set aside, lightly covered, when done. Same then for the rest of the beef. You may need to clean the pan in between batches as the sugars may have burnt on the bottom. Rest the beef, covered. Place the marinade in a separate pan WITH ONE CUP OF WATER and boil gently.

    Heat up some peanut oil in a wok. Put the stirfry ingredients in. Manwhile toast the crushed peanuts in a separate frypan. add a little bit of the marinade to the stirfy. Add the noodles and toss. Turn off the heat.

    Slice the beef into stips and add at the last moment. Mix in.

    Serve with the peanuts on top, and maybe some coriander leaves.Serve the warmed marinade sauce on the side in a little bowl.



The sliced beef is also nice over an asian salad too.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • yum, hanks - blitzed nuts for

    Submitted by moomin on 12. November 2015 - 19:54.

    yum, hanks - blitzed nuts for 1 sec spd 6

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  • Fabulously tasty dish.  I

    Submitted by 3harper on 26. October 2015 - 20:46.

    Fabulously tasty dish.  I used whatever veggies I had.  Thank you for the recipe.  Will definitely use this again.

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  • This was delicious!!

    Submitted by miss_kell90 on 20. October 2015 - 23:43.

    This was delicious!! Marinated the beef for 4 hours Love


    Used parsley instead of corriander and added a bit of honey to the marinade

    Will make again thanks!!

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  • Loved this dish! I reduced

    Submitted by Nicole de Ruiter on 22. June 2014 - 20:13.

    Loved this dish! I reduced the water to 200g for the sauce and it was so tasty. Thanks for sharing will be making again for sure!

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  • We marinated for about 8

    Submitted by Suellen39 on 23. March 2014 - 20:41.

    We marinated for about 8 hours, loved this, thanks, didn't end up using the tmx at all but loved the flavours.

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  • I marinated my meat overnight

    Submitted by Amyb1008 on 16. August 2013 - 20:32.

    I marinated my meat overnight to help soften the beef. It was a very tasty dish. I'll be cooking it again. Thank you for sharing.

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