Cambodian Beef Lok Lak

Here’s 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. 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.

Usually, I use sirloin or ribeye but here I’m using flat iron for a change. You can cut the beef into thin slices but I prefer mine in cubes for medium to medium rare cooking. This is optional and not recommended for premium expensive steak cuts. To tenderize tough beef cut, use about 1 teaspoon baking soda and 1/2 cup water enough to submerge all the meat. baking soda alkalizes the meat’s surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked.  Give it a good mix and let it soak for no more than 10-15 minutes or your meat will be overdone. 

Rinse off the baking soda thoroughly and don’t over-tenderize it because then it might not taste like beef.

5 from 5 votes

Cambodian Beef Lok Lak

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.

2 Servings 1 serving

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Equipment

• Wok

Ingredients

For the Beef:

• 13 oz steak-style beef usually sirloin or ribeye, sliced into cubes or strips
• 3 cloves garlic minced
• 1 teaspoon sugar
• 1 teaspoon fish sauce
• 1-2 teaspoon seasoning soy sauce
• 1 tablespoon oyster sauce
• dash msg of course, optional
• Lots and lots of freshly crushed black pepper
• 2 tablespoon oil for cooking

For the Dipping Sauce:

• 1-2 fresh lime juice
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1/4 teaspoon garlic powdered or 1 clove of garlic minced
• Lots of crushed and ground black pepper
• 1-2 fresh red chilies thinly sliced (adjust to your spice preference)

For Serving:

• Sliced cucumber tomato, and lettuce
• Cooked rice

Instructions

• 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!

Video

Notes

Feel free to adjust the seasonings and ingredients to suit your taste. Cambodian Lok Lak is a versatile dish, and you can make it as spicy or mild as you like.

Author: sreydaleajin

Course: Dinner

Cuisine: Cambodian, Vietnamese

Keyword: Beef, Stir-Fry

Tried this recipe?Mention @SreyDaLeajin or tag #sreydaleajin!