Beef lettuce wraps Cambo style. I was introduced to this dish from my husband, of course.  This is a dish his mom use to always make for them, and being very open to eating everything I fell in love with this dish.  I’ve never had anything like it and as simple as it is, it’s hearty, healthy and it won’t leave you feeling like you ate a burger.

I am not sure where this dish originated from, but I’m guessing its from Vietnam or Cambodia.  This dish is perfect if your looking for a beef dish, but don’t want all the fat that comes along with it.


1 new york steak
1 large red onion
1 large tomato
1 cucumber
1 head of butter lettuce
3/4 cup oyster sauce
2 tablespoons olive oil
4 cloves garlic
cast iron
large platter
large frying pan
1 tablespoon sugar
1/2 cup water
1 tablespoon cornstarch
chili oil

Time to prep.

Preheat your oven at 450 for 15 minutes with the cast iron inside, while that is heating up slice all your veggies in rounds except the lettuce and place it in a separate plate.  Mince the garlic very well and set aside for cooking later.  Once you’ve sliced all your veggies, put the new york steak in the oven on the cast iron and let it cook 5 minutes on each side.  Remove it from the iron and let it rest for 5 minutes, then slice them 3/4 inch thick and 1 inch long.  

Heat your frying pan and add the oil and garlic and sugar, heat for a minute then add the steak, oyster sauce and toss well for about 2 minutes.  You’ll want to thicken the sauce so in a separate bowl add 1/2 cup of water and cornstarch and wisk evenly.  Pour it into the pan and let it cook for another 3 minutes and cover.

Get your large platter and start to layer your veggies evenly; lettuce, tomato, cucumber, onion and beef on top.  Cover for at least 4 minutes then serve with white rice and chili oil for dipping.

Enjoy and happy eating!


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