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The world of fermentation.
This substantial Khmer-style beef salad combines lots of contrasting tastes and textures. We preferred the meatiness and rich flavor of boneless short ribs, but if they’re not available, use flat iron steak instead. Rather than sear the beef and slice it after cooking, we slice it first, then cook it in a flavorful liquid that later becomes the salad dressing. So that the beef is easier to cut into evenly thin slices, freeze it uncovered for about 20 minutes, until partially frozen.
pounds boneless beef short ribs, trimmed and sliced about ⅛ inch thick (see note)
Kosher salt and ground black pepper
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