Cambodian Lok Lak
Lok Lak is a traditional Cambodian dish made with beef or chicken.
Marthinus StrydomThe Story
Here is one of the emblematic dishes of Cambodia that appears on the menu of most restaurants in Cambodia. 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.
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Ingredients
Method
- 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.
