Cambodian Beef Lok Lak

Name: Cambodian Beef Lok Lak
Total time: 20 min
Yield: 4 servings
Cuisine: Cambodia
Ingredients: 1kg beef tenderloin, cubed; 5 garlic cloves, finely chopped; 2 tbsp vegetable oil; 1.5 tbsp palm sugar; 2 tbsp sea salt (divided); 2 tbsp white wine or Shaoxing wine; 2 tbsp oyster sauce; 2 tbsp soy sauce; 1.5 tbsp toasted sesame oil; 500g fresh lettuce leaves; 400g tomatoes, sliced; 200g onion, thinly sliced; 4 eggs; 1 tbsp black Kampot peppercorns; 1 tbsp fresh lime juice

Flash-fried peppery steak tossed on crisp salad, topped with runny fried eggs and lime sauce.

20 min serves 4 Easy Watch

Ingredients

1kg beef tenderloin, cubed1kg

5 garlic cloves, finely chopped3 pack

2 tbsp vegetable oil1L

1.5 tbsp palm sugar400g

2 tbsp sea salt (divided)350g

2 tbsp white wine or Shaoxing wine300ml

2 tbsp oyster sauce150ml

2 tbsp soy sauce150ml

1.5 tbsp toasted sesame oil100ml

500g fresh lettuce leaves2 pack

400g tomatoes, sliced6 pack

200g onion, thinly sliced1kg

4 eggs6 pack

1 tbsp black Kampot peppercorns50g

1 tbsp fresh lime juice1 each

Method

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

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £22.25 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£30.12 est. · serves 4

Ingredients

1kg beef tenderloin, cubed1kg

5 garlic cloves, finely chopped3 pack

2 tbsp vegetable oil1L

1.5 tbsp palm sugar400g

2 tbsp sea salt (divided)350g

2 tbsp white wine or Shaoxing wine300ml

2 tbsp oyster sauce150ml

2 tbsp soy sauce150ml

1.5 tbsp toasted sesame oil100ml

500g fresh lettuce leaves2 pack

400g tomatoes, sliced6 pack

200g onion, thinly sliced1kg

4 eggs6 pack

1 tbsp black Kampot peppercorns50g

1 tbsp fresh lime juice1 each

Method

Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes.

Cut the beef tenderloin into 2–3 cm cubes. Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil. Mix well.

Heat a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns lightly. Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.

Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant. Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice. Mix well.

On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions. Spoon the cooked beef over the vegetables and place fried eggs on top. Serve with the Kampot pepper sauce and fragrant steamed rice.

Sear hot and fast, Lok Lak is at its best when the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.