Name: Cambodian Beef Lok Lak
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 lb (450g) beef sirloin or tenderloin, cut into 1-inch cubes; 3 tablespoons oyster sauce; 2 tablespoons light soy sauce; 1 tablespoon fish sauce; 1 tablespoon sugar; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 medium red onion, sliced; 1 tablespoon freshly ground black pepper; 2 limes, juiced (for dipping sauce); 2 tablespoons black Kampot pepper (for dipping sauce); 1 teaspoon salt (for dipping sauce); 4 cups mixed lettuce leaves; 2 medium tomatoes, sliced; 2 cups cooked jasmine rice

Instructions

Marinate the beef

In a large bowl, combine the cubed beef with oyster sauce, soy sauce, fish sauce, and sugar. Mix well to coat the beef evenly. Allow to marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Prepare the dipping sauce

In a small bowl, combine the lime juice, black Kampot pepper, and salt. Stir well until the salt dissolves. Divide the sauce into individual dipping bowls and set aside.
Prepare the salad base

Arrange the lettuce leaves on four serving plates, followed by sliced tomatoes. This fresh bed will serve as the base for the stir-fried beef.
Cook the beef

Heat vegetable oil in a large wok or skillet over high heat until smoking. Add the minced garlic and stir-fry for 10 seconds until fragrant. Add the marinated beef (discarding excess marinade) and stir-fry for 2-3 minutes for medium-rare or 3-4 minutes for medium doneness.
Add onions and pepper

Add the sliced red onion to the wok and continue stir-frying for another minute. Sprinkle with freshly ground black pepper and toss to combine.
Serve the dish

Spoon the hot beef and onion mixture over the prepared lettuce and tomato base. Serve immediately with cooked jasmine rice and the lime-pepper dipping sauce on the side.

Cambodian Beef Lok Lak

Ingredients

Instructions

Nutritional Information