Lok Lak (Cambodian Pepper-Lime Beef Stir-Fry)
Local name: ឡុកឡាក់
In short: Beef cubes seared in a very hot wok with garlic, oyster sauce and pepper, served on lettuce and tomato with a tangy lime and black pepper dip. It takes about 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 30 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 365 kcal
Lok lak is a Cambodian dish of seared beef cubes served on a bed of lettuce, tomato and cucumber. The beef cooks fast in a very hot wok, so it stays browned outside and juicy inside. The dip on the side is just lime juice, salt and plenty of black pepper, ideally Kampot pepper. Eat it with steamed rice, and add a fried egg if you like.
Instructions
- Mix the beef with the garlic, oyster sauce, soy sauce, sugar, pepper, cornstarch and 1 tbsp oil. Cover and marinate for 30 minutes.
- Stir the lime juice, salt and pepper together in a small dish for the dip.
- Arrange the lettuce, tomato, cucumber and red onion on a platter.
- Heat a wok over very high heat until it smokes. Add 1.5 tbsp oil and half the beef in a single layer. Leave it for 1 minute to brown, then toss for 1 to 2 minutes until browned all over.
- Tip the beef onto a plate. Wipe the wok, heat the rest of the oil and cook the second batch the same way.
- Spoon the hot beef over the salad and serve at once with rice and the lime-pepper dip.
Tips
- Cook the beef in two batches so it sears instead of steaming. If the wok is not smoking hot, the meat will release liquid and turn gray.
- Beef tenderloin is traditional, but sirloin and rump work well. Use a fried egg on top for the home-style version.
Questions and answers
Is lok lak served with rice?
Yes. It is usually eaten with steamed rice, sometimes topped with a fried egg, and the dip is spooned over the meat as you eat. The salad on the plate keeps each bite fresh.
What is Kampot pepper?
Kampot pepper is a prized black or green peppercorn grown in southern Cambodia, known for its floral, aromatic heat. Any good freshly ground black pepper works if you cannot find it.
Can I make lok lak with chicken or pork?
Yes. Cut chicken or pork into cubes and cook it through, to 74°C (165°F) for chicken and 63°C (145°F) for pork. It will need about 1 minute longer per side.
How long does it take to make Lok Lak (Cambodian Pepper-Lime Beef Stir-Fry)?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Lok Lak (Cambodian Pepper-Lime Beef Stir-Fry)?
About 365 kcal per serving, with 34 g of protein, 15 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 365 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 15 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
