Cambodian Lok Lak

Author: Marthinus Strydom
Category: Stir-fry
Serves/Qty: 2
Heidi Strydom

On the menu tonight was Cambodian Lok Lak. A traditional Cambodian dish made with beef or chicken. My beautiful daughter Zita Strydom brought the Lok Lak spice all the way from Cambodia. What a spoil! Marthinus Strydom

The Story

Here is one of the emblematic dishes of Cambodia: beef lok lak. Lok lak or loc lac (ឡុកឡាក់) appears on the menu of most restaurants in Cambodia but also abroad. It is indeed a dish that delights the palate of Westerners and has therefore exported very well.

It consists in beef cut into pieces, marinated and then sautéed in a wok before being served on a bed of green salad with slices of tomatoes and cucumber that bring freshness to the dish.

It is accompanied by rice as well as a lime and black pepper sauce in which the meat can be dipped before eating. A culinary journey!

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Adjust Quanities

500 g sirloin/rump steak, cut into rouhly cm cubes (17.50 oz)
1 tbsp vegetable oil
1 red onion, cut into wedges
1 tomato, sliced
lettuce leaves to serve
Dipping sauce
3 tbsp lime juice
1 tsp ground kampot pepper*
1 tsp sea salt
1 tbsp oyster sauce
1 tbsp 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 oyster sauce
1 tbsp soy sauce
1 tsp sugar


Combine the beef with all the marinade ingredients. Mix well.

Combine the stir-fry sauce ingredients. Set aside for later.

Combine the dipping sauce ingredients. Set aside until ready to serve.

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.

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.


  • 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.

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