Dinner

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
Ingredients: 1 kg beef tenderloin, cut into 2–3 cm cubes; 5 cloves garlic, finely chopped; 2 tablespoons oil; 1.5 tablespoon palm sugar; 1 tsp sea salt; 2 tablespoons white wine; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 1.5 tablespoon sesame seed oil; 500g lettuce, leaves washed and well drained; 400g tomato, thinly sliced; 200g onion, thinly sliced; 4 egg, fried sunny-side up; 1.5 tablespoon sea salt; 1 tablespoon Kampot pepper, dry-roasted and ground; 1 tablespoon lime, juiced; rice, steamed, fragrant steamed rice

A Cambodian beef Lok Lak with tender seared beef, crisp vegetables, sunny-side-up eggs, and a bright Kampot pepper-lime sauce.

35 min
800 kcal

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Fry the eggs sunny-side up and set aside.
Step 2:
Finely chop the garlic.
Step 3:
Wash the lettuce leaves and drain well.
Step 4:
Thinly slice the onion and tomatoes.
Step 5:
Cut the beef tenderloin into 2–3 cm cubes.
Step 6:
Marinate the beef with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil.
Step 7:
Mix the beef and marinade well.
Step 8:
Heat a frying pan on high heat with cooking oil.
Step 9:
Add the chopped garlic and stir until lightly browned.
Step 10:
Add the marinated beef with all the marinade and cook for 5–7 minutes, depending on how rare you want the beef.
5–7 min
Step 11:
Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes, until fragrant.
2–3 min
Step 12:
Grind the roasted pepper and place it in a bowl.
Step 13:
Add sea salt and lime juice to the pepper, then mix well.
Step 14:
On a serving plate, arrange a bed of lettuce, then layer the tomatoes and onions.
Step 15:
Spoon the cooked beef over the vegetables and place the fried eggs on top.
Step 16:
Serve with the Kampot pepper sauce and fragrant steamed rice.
Step 17:
Sear hot and fast so the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.