About this dish
Stir-fried marinated beef cubes served over lettuce with a lime-pepper dipping sauce.
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History & Origin
Lok lak reflects French colonial influence on Cambodian cuisine, the beef stir-fry paired with a distinctly Khmer condiment of lime juice, salt, and cracked pepper.
Ingredients
🥩Beef sirloin or tenderloin, 500g cut into 2cm cubes
🧄Garlic, 4 cloves minced
🫙Oyster sauce, 2 tablespoons
🫙Soy sauce, 2 tablespoons
🍋Lime juice, 3 tablespoons (about 2-3 limes)
🧂Freshly ground black pepper, 1.5 teaspoons (plus extra for dipping sauce)
🍬Sugar, 1 teaspoon
🥬Butter lettuce or romaine leaves, 1 head washed and separated
🧅White onion, half thinly sliced into rings
🫒Vegetable oil, 2 tablespoons
Method
Serves 21
In a bowl, combine the beef cubes with minced garlic, oyster sauce, soy sauce, half a teaspoon of black pepper, and sugar. Mix well and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the fridge.2
Make the dipping sauce by mixing the lime juice with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper in a small bowl. Stir until the salt dissolves and set aside — this simple sauce is the heart of the dish.3
Arrange the washed lettuce leaves on a large serving plate and scatter the sliced onion rings on top. This is your bed for the beef, so make it look generous and inviting.4
Heat a wok or large heavy-bottomed pan over the highest heat possible until it is smoking hot. Add the vegetable oil and let it heat for 30 seconds.5
Add the marinated beef cubes in a single layer — do this in two batches if needed to avoid overcrowding. Stir-fry on high heat for 2-3 minutes, tossing frequently, until the beef is caramelised on the outside but still slightly pink inside.6
Spoon the hot beef directly over the lettuce and onions on your serving plate. Serve immediately with the lime-pepper dipping sauce on the side, letting everyone dip the beef and lettuce into the sauce as they eat.User Reviews
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