BEEF LOK LAK (Lok Lak Sach Ko)

Name: BEEF LOK LAK (Lok Lak Sach Ko)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cambodia
Ingredients: 2.2 lb beef tenderloin; 5 cloves garlic; 2 tbsp oil; 1 ½ tbsp palm sugar; 1 tsp sea salt; 2 tbsp white wine; 2 tbsp oyster sauce; 2 tbsp soy sauce; 1 ½ tbsp sesame seed oil; 1.1 lb lettuce; 14 oz tomatoes; 7 oz onions; 4 eggs; 1 ½ tbsp sea salt; 1 tbsp kampot pepper; 1 tbsp lime juice

A Cambodia dinner. Ready in about 35 minutes. Difficulty: medium.

25 minPrep (about)
10 minCook (about)
35 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

3.3 lb beef tenderloin

Fresh & other

8 cloves garlic
2 ½ tbsp palm sugar
3 tbsp white wine
1.7 lb lettuce
1.3 lb tomatoes
11 oz onions
6 eggs
1 ½ tbsp kampot pepper
1 ½ tbsp lime juice

Sauces & oils

3 tbsp oil Shopping tip: Vegetable or olive oil.
3 tbsp oyster sauce
3 tbsp soy sauce
2 ½ tbsp sesame seed oil

Spices & seasonings (2): sea salt, sea salt

1 ½ tsp sea salt
2 ½ tbsp sea salt

How to make it

Steps in our own plain words.

Fry the eggs sunny-side up.
Set aside.
Finely chop the garlic.
Wash the lettuce leaves.
Drain well.
Thinly slice the onion and tomatoes.
Cut the beef tenderloin in 2–1 ¼ inches cubes.
Marinate with sesame oil, soy sauce, oyster sauce, Chinese cooking wine, palm sugar and sea salt.
Mix well.
Heat a frying pan on high heat using cooking oil.
Add chopped garlic.
Stir until the garlic browns lightly.
Add the marinated beef.
Heat for 5–7 min, depending on how rare you want your beef.
Dry roast your black Kampot peppercorns in frying pan.
Do it over medium-low heat for 2–3 min until it smells good.
Grind the roasted pepper.
Place it in a bowl.
Add sea salt and lime juice.
Mix well.
Arrange a bed of lettuce on a serving plate, layer tomatoes, onions.
Spoon the cooked beef over the vegetables.
Place fried eggs on top.
Dish up using your Kampot pepper sauce and fragrant steamed rice.
Sear hot plus fast, Lok Lak is its best when your beef stays tender plus juicy, using bold, bright dipping sauce to cut through your richness.