AI-generated image
Beef lok lak
Lok lak (ឡុកឡាក់): Cambodian peppery stir-fried beef with lime-pepper dip
Lok lak is a favourite in Phnom Penh restaurants and family kitchens, a dish Cambodians often order on special nights out. Cubes of beef are marinated in oyster sauce, soy and garlic, seared fast in a hot wok and served on lettuce, tomato and onion with rice, a fried egg on top and a tiny bowl of tuk meric: Kampot black pepper, salt and lime juice for dipping. Chef's tip: dry the beef well and cook it in a very hot pan in two batches; it should sear, not stew.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the beef
For the dip (tuk meric)
To serve
Method
0/6 doneStep 1: Mix 1 ⅓ lb beef sirloin or rump with 4 cloves garlic, 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp fish sauce, 1 tsp palm or brown sugar, 1 tbsp tomato ketchup, 1 tsp cornflour and 1 tsp black pepper. Marinate in the fridge for 20 minutes.
20 minStep 2: Stir 1 tbsp Kampot or black peppercorns, coarsely ground, 1 tsp salt and 3 tbsp lime juice together in small bowls for dipping.
2 minStep 3: Arrange 1 head lettuce leaves, 2 tomatoes and ½ cucumber on plates.
3 minStep 4: Heat a wok over a high heat until smoking, add 1 tbsp 1 tbsp vegetable oil and half the beef in one layer. Sear for 1 minute without moving, then toss for 1–2 minutes until browned outside and pink inside (cook longer if you prefer it well done). Repeat with the rest. A common mistake is crowding the wok, which leaves the beef grey and watery.
6 minStep 5: Return all the beef with 1 red onion and toss for 1 minute. Spoon onto the salad.
1 minStep 6: Fry 4 eggs in the remaining 1 tbsp vegetable oil until the whites are set. Serve the beef with 1 ⅓ lb cooked jasmine rice and a fried egg, dipping each piece into the lime-pepper sauce.
4 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 42 g
- Carbs
- 52 g
- Fat
- 19 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does beef lok lak take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of oyster sauce?
- Hoisin sauce, same amount (sweeter).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Anhui bamboo shoots with ham
When the spring bamboo shoots push up through the hillsides of Huizhou, farmhouse kitchens braise them with chunks of the region's cured ham. The salty, deep-flavoured ham seasons the broth, and the shoots soak it up while keeping their crunch and gentle sweetness. Serve it as a side dish with rice and other plates, or as a light lunch by itself. Fresh bamboo shoots must be peeled and boiled before use, because raw shoots contain natural toxins; canned shoots are already cooked and only need rinsing. Chef's tip: taste the broth before adding any salt, as the ham often brings all the salt the dish needs.
Peking duck (home style)
Beijing's famous roast duck is a banquet showpiece, carved at the table in restaurants near Qianmen and eaten in thin wheat pancakes with sticks of cucumber, spring onion and a smear of sweet bean sauce. Restaurants use hanging ovens and inflate the skin with air; at home a scald with boiling water, a sweet vinegar glaze and a night uncovered in the fridge get you most of the way there. The prize is the lacquered, glass-crisp skin, with the meat underneath still juicy. Serve it as the centrepiece of a family feast, followed by a simple soup made from the carcass. Chef's tip: dry the duck uncovered on a rack in the fridge for at least 12 hours; a dry skin is the whole secret.
Beef and broccoli stir-fry
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.