Cambodian Lok Lak


Ingredients

500 g sirloin/rump steak, cut into rouhly cm cubes
1 tbsp (3 Teaspoons) vegetable oil
1 red onion, cut into wedges
1 tomato, sliced
lettuce leaves to serve
Dipping sauce
3 tbsp (9 Teaspoons) lime juice
1 tsp ground kampot pepper*
1 tsp sea salt
Marinade
1 tbsp (3 Teaspoons) oyster sauce
1 tbsp (3 Teaspoons) soy sauce
2 tsp sweet dark soy sauce
1 tsp ground kampot pepper*
1 tsp cornflour (cornstarch)
½ tsp baking soda
2 garlic cloves, finely grated
Stir-fry sauce
2 tbsp (6 Teaspoons) oyster sauce
1 tbsp (3 Teaspoons) soy sauce
1 tsp sugar

Method

  1. Combine the beef with all the marinade ingredients. Mix well.
  2. Combine the stir-fry sauce ingredients. Set aside for later.
  3. Combine the dipping sauce ingredients. Set aside until ready to serve.
  4. Heat the vegetable oil in a wok or large frying pan over very high heat. Add the beef and spread out in the pan. Sear for about half a minute and then toss. Repeat another 3 times until the beef is starting to char. Add the onions and toss through for a few seconds. Add the stir-fry sauce mixture and toss for another half a minute (for medium beef) or longer for well done. Turn the heat off and allow the beef to rest in the pan for about a minute.
  5. In the meantime, spread the lettuce leaves out on a serving plate. Top with slices of tomato. Then top with the beef. Serve with the dipping sauce.
  6. Kampot pepper is a type of peppercorn from the Kampot region of Cambodia. It has a mild, fragrant aroma and flavour. If unavailable, use half the amount of freshly ground black peppercorns.