Cambodian Beef Lok Lak β A Classic Dish with Kompot Black Pepper
Beef Lok Lak is one of Cambodiaβs most iconic dishes, known for its bold yet balanced flavors. This stir-fried beef dish is traditionally paired with crisp vegetables, fragrant jasmine rice, and a fried egg. What makes it truly special, however, is the zesty lime and Kompot black pepper dipping sauceβa combination that brings out the depth of Cambodian flavors in every bite.
The History and Significance
Lok Lak reflects Cambodiaβs unique culinary journey. Influenced by French colonial cooking, beef stir-fries became popular, but Cambodians added their own flavors to make the dish authentically Khmer. Today, Lok Lak is not only a comforting home recipe but also a favorite in restaurants across the country. The use of Kompot black pepper, grown in Cambodiaβs coastal province of Kampot, has elevated this dish into something truly world-renowned.
Key Ingredients
The beauty of Beef Lok Lak lies in its simplicity and balance:
- Beef β Tender cuts like flank or sirloin are marinated to absorb flavor.
- Marinade β A mix of soy sauce, oyster sauce, garlic, fish sauce, and palm sugar for savory-sweet richness.
- Fresh Vegetables β Tomatoes, cucumbers, and lettuce provide refreshing contrast.
- Lime & Kompot Black Pepper Sauce β Fresh lime juice mixed with ground Kompot black pepper creates the essential dipping sauce, famed for its fragrant, spicy kick.
- Optional: Egg β A sunny-side-up egg on top adds richness.
How Itβs Cooked
The beef is marinated, then quickly stir-fried to retain tenderness. It is served over a bed of lettuce and sliced vegetables, topped with a fried egg, and accompanied by steamed rice. The star of the dish is the dipping sauceβlime squeezed over freshly ground Kompot black pepper, creating a tangy and aromatic flavor that pairs beautifully with the beef.
Why Youβll Love Lok Lak
This dish combines everything you could want in a meal: savory, tangy, and fresh. The beef is hearty, the vegetables crisp, and the lime-pepper sauce provides a spicy zing that keeps each bite exciting. Using Kompot black pepper makes it even more special, as this spice is celebrated globally for its distinctive aroma and quality. Cambodian cuisine shines while embracing the worldβs cooking and recipes. Beef Lok Lak is the perfect example of how tradition, freshness, and international influence come together. With Kompot black pepper adding its signature flavor, this dish becomes a true taste of Cambodiaβs culinary pride.
My Lok Lak Recipe
Hereβs my favorite tender lok lak recipe and one of our favorite Cambodian cuisines. The flavorful marinated peppery beef on a bed of fresh salad and served with a tangy dipping sauce is just simply delicious.Β Cambodian Beef Lok Lak is a popular dish featuring stir-fried marinated beef served over a bed of fresh lettuce, tomatoes, and cucumbers. The beef is typically seasoned with soy sauce, oyster sauce, garlic, and black pepper. The dish is often accompanied by a dipping sauce made with lime juice, black pepper, and salt. It’s a flavorful and savory dish with a delightful mix of textures and tastes.
Cambodian Beef Lok Lak
Ingredients
Equipment
Method
- In a bowl, mix together the oyster sauce, soy sauce, fish sauce, sugar, salt, and pepper. This is your marinade.
- Add the sliced beef to the marinade and toss to coat the meat evenly. Let it marinate for at least 15-30 minutes (longer for more flavor), preferably in the refrigerator.
- While the beef is marinating, prepare the dipping sauce. In a small bowl, combine lime juice, fish sauce, sugar, minced garlic, and sliced red chilies. Adjust the flavors to your liking by adding more lime juice, sugar, or fish sauce if needed. Set the sauce aside.
- Heat a tablespoon of oil in a skillet or pan over high heat.
- Once the oil is hot, add the minced garlic and then the marinated beef in a single layer. Cook for a few minutes, stirring occasionally, until it’s cooked to your desired level of doneness (usually about 3-5 minutes for medium-rare).
- Serve the cooked beef with steamed rice, sliced cucumber, tomato, and lettuce. Drizzle the dipping sauce over the beef or serve it on the side.
- Enjoy your Cambodian Lok Lak!
This is delicious! My family has been making lok lak for generations, and this version captured all the traditional flavors I love. What makes it special is the simple yet effective combination of ingredients. The beef is cubed and quickly stir-fried, giving it that classic texture. The peppery sauce is the heart and soul of the dish, and it was prepared perfectlyβa simple mixture of ground black pepper, salt, and fresh lime that cuts through the richness of the meat. This isn’t just a meal; it’s a true taste of Cambodian culinary heritage.
Ive only tried thin slices. Love your recipe, akun!
Iβve had lok lak countless times, and every time, it feels like coming home. The key for me is the texture of the beefβitβs always melt-in-your-mouth tender, with a slightly charred exterior that gives it a wonderful smoky flavor. The simple presentation on a bed of greens is deceptive; this dish is packed with flavor. The savory marinade on the beef pairs perfectly with a generous scoop of white rice, making for a truly satisfying and complete meal. Don’t forget to mix the dipping sauce yourself for that authentic touch. Itβs a dish that never disappoints.
Thanks for a great Khmer cooking!
A trip to Cambodia isn’t complete without trying lok lak, and this dish is a perfect example of why. The beef was incredibly tender, marinated just enough to give it a savory depth without overpowering the meat’s natural flavor. It was served alongside a fresh bed of lettuce, sliced tomatoes, and onions, which provided a cool, crisp contrast to the warm, peppery beef. The star of the show, however, was the dipping sauceβa simple but powerful mix of lime juice, salt, and black pepper. Dipping each piece of beef into the sauce created an explosion of tangy, salty, and spicy notes. This is a dish that is both comforting and sophisticated, and I would order it again in a heartbeat.