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
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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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.