Have you any idea what Cambodian food looks like? This beef lok lak is one of the staple dishes in Cambodian cuisine. You can find it in pretty much every restaurant, food stall or street shack there.
But what is it to be more specific? Lok lak is basically marinated beef that is stir fried quickly to sear it nicely. The marinade contains strong flavors such as soy sauce, sugar and fish sauce. The stir fry appears on your plate in the excellent company of crispy lettuce, freshly sliced cucumbers and tomatoes, raw onion and a delicious peppery lime dipping sauce.
But I’ve also seen versions of this dish in more touristic places that come with fries, (fried) rice or fried eggs as an option to chose from.
Beef Lok Lak (Cambodian Beef Recipe)
I usually eat everything just as one dish like you eat steak or chicken with veg. But here you can also wrap the beef in a lettuce leaf and add a bit of the raw vegetables to it. Just dip your lettuce wrap in the lime sauce.
There you go.
The lime dipping sauce is very easy to make as well. Combine some freshly ground pepper, a pinch of salt and the juice of one lime. I’ve also seen this dipping sauce in Vietnam before, where you get it with grilled fish and rice paper.
Vietnamese vs. Cambodian
There’s this other Vietnamese dish that is almost similar to this one. Even the name, Bo Luc Lac in Vietnamese meaning shaking beef. Have you heard of that one before?
Do you love Asian beef and steak recipes in rich sauces?
Then also take a look at my beef and noodles in black pepper sauce! It’s totally different in flavor from this Cambodian beef recipe, but also worth giving a try!
- 10,5 oz steak (300 g)
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 medium garlic clove mashed
- 2 tsp fish sauce
- 1 tsp brown sugar or palm sugar
- 1 tsp tomato ketchup
- 2 tbsp vegetable oil
- 3 tbsp lime juice
- Rinse the steak and pat it dry with some kitchen paper. Then slice it in the direction of the grain (muscle fibers) into bite-size bits.
- Combine the soy sauce, the oyster sauce, the fish sauce, the mashed garlic, the sugar and the tomato ketchup in a shallow (baking) dish or deep plate. Season with some pepper.
- Stir well and then add the sliced steak.
- Stir well again until the steak has been fully coated. Then cover the plate or dish with some cling film and place it in the fridge for at least an hour to marinate.
- After that, pour the vegetable oil in a medium non-stick pan and place it over medium heat. Once the oil is hot, add the marinated beef.
- Quickly stir fry the beef in the hot oil for a couple of minutes until cooked through. Check the seasoning of the meat and add extra pepper, or fish sauce to taste if necessary.
- Then take the pan off the heat. Combine the juice of the lime with a teaspoon of freshly ground black pepper into a dipping sauce. Transfer the cooked beef onto plates and serve with fresh lettuce, sliced tomato and cucumber, the lime dipping sauce and some raw onion.