Lok Lak (Cambodian Stir-Fried Beef)

Name: Lok Lak (Cambodian Stir-Fried Beef)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 600 g beef sirloin or tenderloin (cut into 2cm cubes); 2 tbsp oyster sauce (for marinade); 1 tbsp soy sauce (for marinade); 1 tbsp sugar (for marinade); 3 cloves garlic (minced, for marinade); black pepper (generous, for marinade); 2 tbsp vegetable oil (for searing); 2 tbsp oyster sauce (for the pan sauce); 1 tbsp soy sauce (for the pan sauce); 2 tbsp lime juice (for the pan sauce); 1 head lettuce (shredded, for serving); 2 pcs tomatoes (sliced, for serving); 1 pcs cucumber (sliced, for serving); 4 pcs egg (for frying, one per serving); 2 tbsp lime juice (for the dipping sauce); 1 tsp salt (for the dipping sauce); black pepper (coarsely ground, for the dipping sauce)

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A Cooksy cook

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Cubes of marinated beef seared hard and fast in a wok with a peppery lime-and-soy sauce, served over lettuce and tomato with a fried egg and a sharp dipping sauce of lime, salt and pepper. A Phnom Penh favourite with French-influenced roots.

Servings4 SERVINGS

Ingredients

0 of 17 gathered · scaled for 4

beef sirloin or tenderloin · cut into 2cm cubes600goyster sauce · for marinade2tbspsoy sauce · for marinade1tbspsugar · for marinade1tbspgarlic · minced, for marinade3black pepper · generous, for marinadetotastevegetable oil · for searing2tbspoyster sauce · for the pan sauce2tbspsoy sauce · for the pan sauce1tbsplime juice · for the pan sauce2tbsplettuce · shredded, for serving1tomatoes · sliced, for serving2cucumber · sliced, for serving1egg · for frying, one per serving4lime juice · for the dipping sauce2tbspsalt · for the dipping sauce1tspblack pepper · coarsely ground, for the dipping saucetotaste

Method

Marinate the beef

Toss the beef cubes with the oyster sauce, soy sauce, sugar, garlic and black pepper, and marinate for fifteen minutes.

15 min

Make the lime-pepper dip

Stir together the lime juice, salt and coarsely ground black pepper in a small dish for dipping.

Arrange the base

Arrange the shredded lettuce, tomato and cucumber slices on a serving platter.

Sear the beef

Heat the oil in a wok or heavy pan over very high heat until smoking, then sear the beef cubes for two minutes, tossing constantly, until browned outside but still pink inside.

The wok needs to be genuinely searing hot — lok lak beef should char on the outside in under two minutes, not stew in its own juices.

2 min

Make the pan sauce

Add the oyster sauce, soy sauce and lime juice to the same hot pan and toss the beef through for thirty seconds to coat.

1 min

Fry the eggs

In a separate pan, fry the eggs for two minutes until the whites are set but the yolks stay runny.

For a vegetarian lok lak, use seared king oyster mushrooms in place of beef and keep the same sauce and toppings.

2 min

Serve

Pile the seared beef over the salad base, top each plate with a fried egg, and serve with the lime-pepper dipping sauce on the side.

under-30-minbeef

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Lok Lak (Cambodian Stir-Fried Beef)

7 steps · 4 timers · 4 servings