Lok Lak

Name: Lok Lak
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 600g beef tenderloin or sirloin, cut into 2.5 cm cubes; 3 tbsp oyster sauce; 2 tbsp soy sauce; 1 tbsp palm sugar (or brown sugar); 1 tbsp tomato paste; 6 garlic cloves, minced; 2 tsp freshly ground black pepper (generous); 3 tbsp vegetable oil; 1 large onion, thinly sliced; 4 eggs (for frying); 1 small head of lettuce (iceberg or romaine), leaves separated; 2 tomatoes, sliced; 1 cucumber, sliced; For the dipping sauce:; juice of 2 limes; 1 tsp coarse salt; 1/2 tsp freshly ground black pepper; steamed rice, to serve

Lok lak is Cambodia's best-known beef dish, born from the confluence of French colonial cooking and Chinese immigrant techniques. Cubes of marinated beef are tossed over high heat with garlic, oyster sauce, and a generous measure of black pepper, producing glossy, tender pieces with savoury depth. Presentation is central: the meat lands on a bed of crisp lettuce and sliced tomatoes alongside steamed rice and a fried egg. A small dish of lime juice, coarse salt, and freshly ground pepper arrives as a dipping sauce, cutting through the richness with citrus and heat.

Total time40m

Active time30m

Servings4

DifficultyMedium

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

600g beef tenderloin or sirloin, cut into 2.5 cm cubes
3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp palm sugar (or brown sugar)
1 tbsp tomato paste
6 garlic cloves, minced
2 tsp freshly ground black pepper (generous)
3 tbsp vegetable oil
1 large onion, thinly sliced
4 eggs (for frying)
1 small head of lettuce (iceberg or romaine), leaves separated
2 tomatoes, sliced
1 cucumber, sliced
For the dipping sauce:
Juice of 2 limes
1 tsp coarse salt
1/2 tsp freshly ground black pepper
Steamed rice, to serve

How to make it

1In a bowl, combine the beef with oyster sauce, soy sauce, palm sugar, tomato paste, half the garlic, and 1 tsp black pepper; let it marinate at room temperature for 30 minutes.
2Make the dipping sauce: stir lime juice, coarse salt, and the remaining pepper in a small bowl; set aside.
3Arrange the serving platter: lettuce leaves, tomato slices, and cucumber slices laid out on a large platter.
4Fry 4 eggs in a pan with a little oil, leaving the yolks runny; set them aside on a warm plate.
5Heat 3 tbsp oil in a large wok over very high heat until it just begins to smoke.
6Add the sliced onion and remaining garlic, stir-fry for 30 seconds, until fragrant.
7Add the marinated beef in a single layer; leave it untouched for 1 minute to sear, then stir-fry vigorously for 2 more minutes; the beef should be charred outside and pink inside — do not overcook.
8Spoon the hot beef over the salad platter, place a fried egg on each portion; serve immediately with the lime dipping sauce alongside and steamed rice for each diner.