Mains
Lok Lak
Ingredients
- - 500 g (1.1 lb) beef sirloin, cut into 2 cm cubes
- - 2 tbsp (30 ml) oyster sauce
- - 1 tbsp (15 ml) dark soy sauce
- - 1 tbsp (15 ml) fish sauce
- - 1 tbsp (15 g) sugar
- - 3 garlic cloves, minced
- - 1 tbsp (15 ml) vegetable oil
- - 1 red onion, sliced
- - 1 tomato, sliced
- - lettuce leaves, for serving
- - 2 eggs, fried sunny-side up
- - For the dipping sauce: juice of 1 lime, 1 tbsp (15 g) sugar, 1/2 tsp (2 g) black pepper, pinch of salt
Method
- In a bowl, combine the beef with oyster sauce, dark soy sauce, fish sauce and sugar; marinate for at least 20 minutes.
- For the dipping sauce, whisk together the lime juice, sugar, black pepper and salt in a small bowl until the sugar dissolves; set aside.
- Heat the oil in a wok over very high heat until just smoking. Add the garlic and stir-fry for 10 seconds.
- Add the beef in a single layer and sear for 1–2 minutes without stirring to develop a good char, then toss and cook for a further 1–2 minutes to desired doneness.
- Add the sliced onion in the last minute of cooking, tossing briefly until just softened.
- Arrange lettuce and tomato slices on a plate, top with the beef and onion, and place a fried egg on top.
- Serve immediately with the lime-pepper dipping sauce on the side.
Introduction: Lok Lak is a much-loved Cambodian main of cubed beef, quickly seared in a hot wok with a savoury-sweet sauce, served over crisp lettuce and tomato with a side of lime-and-pepper dipping sauce and a fried egg.
Cultural Background: Lok Lak is a much-loved Cambodian main of cubed beef, quickly seared in a hot wok with a savoury-sweet sauce, served over crisp lettuce and tomato with a side of lime-and-pepper dipping sauce and a fried egg. Its name is thought to echo the sound of the wok being shaken during cooking, and it reflects the French-and-Chinese-influenced 'shaken beef' style found throughout the region while remaining distinctly Khmer in its seasoning.
Tips: Cook the beef in small batches over very high heat so it sears rather than stews in its own liquid. Let the beef sit undisturbed for the first minute in the wok to build a proper caramelised crust.
Variations: A version with a fried rice base, Lok Lak Bai, turns this into a one-plate meal. Cubed venison or wild boar is used in some rural variations. Replace beef with thick-cut king oyster mushrooms or seitan cubes, marinated and seared the same way.
Storage: Store beef separately from lettuce and tomato in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat the beef in a hot pan for 1–2 minutes; assemble with fresh lettuce, tomato and a freshly fried egg.
Nutrition: Per serving (approx.): 420 kcal, 33 g protein, 26 g fat, 12 g carbohydrate, 2 g fibre, 980 mg sodium.
FAQs:
Q: What cut of beef works best?
A: Sirloin or tenderloin are ideal for quick searing, though flank steak also works if sliced against the grain.
Q: Is the dipping sauce essential?
A: It’s a key part of the traditional presentation, adding a bright, peppery contrast, though the dish can be enjoyed without it.