Beef Lok Lak (Khmer Loc Lac) Recipe
This Beef Lok Lak recipe delivers a delicious traditional Cambodian pepper beef dish, made with Kampot pepper.
Servings: 6
Calories: 351kcal
Ingredients
- 600 g beef fillet cubed
- 2 tbsp white sugar
- 2 tbsp black Kampot pepper crushed
- 2½ tbsp garlic crushed
- 5 tbsp oyster sauce
- 1½ tbsp light soy sauce
- 1 tbsp cornstarch
- 2 tbsp Chinese rice wine
- 1 tbsp dark soy
- 1 tbsp vegetable oil
DIPPING SAUCE
- 1 fresh lime
- 1 tsp black Kampot pepper ground
- 1 tsp sea salt
Instructions
- Combine the beef with the sugar, half of the pepper, half of the garlic, 2/3 of the oyster sauce and light soy sauce, salt and cornstarch. Mix thoroughly and marinate for at least an hour in the fridge.
- After marinating, remove the mixture from the fridge and let it get to room temperature.
- Add the oil to a hot pan, and add the beef mixture. Stir fry until medium rare. Remove the mixture from the pan and deglaze the pan with the rice wine until reduced.
- Add the remaining garlic fry until translucent. Add the beef again and add the remaining oyster sauce, light soy sauce, dark soy sauce and pepper.
- Cook to your liking. We generally like ours medium rare if we're using the best quality beef.
- The sauce should be thick.
- Serve on a plate with thick slices of green tomatoes on the side.
- Quarter the lime, put some of the ground Kampot black pepper and sea salt into a small side dish, squeeze the juice onto the pepper, combine, and taste. Add more salt or pepper, as you like.
- Serve this dipping sauce (tek merec) on the side. Meat can be dipped into the bowl or it can be poured over the beef.
Nutrition
Serving: 1g | Calories: 351kcal | Carbohydrates: 12g | Protein: 20g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 1267mg | Potassium: 407mg | Fiber: 1g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 3mg