Cambodian beef lok lak — cubes of tenderloin seared hot and fast in a savoury-sweet marinade, served over crisp salad with a bright Kampot pepper-lime sauce.
- 1 kg Beef Tenderloin
- 5 cloves Garlic
- 2 tablespoons Oil
- 1.5 tablespoon Palm Sugar
- 2 tablespoons White Wine
- 2 tablespoons Oyster Sauce
- 2 tablespoons Soy Sauce
- 1.5 tablespoon Sesame Seed Oil
- 500g Lettuce
- 400g Tomato
- 200g Onion
- 4 Eggs
- 1.5 tablespoon Sea Salt
- 1 tablespoon Kampot Pepper
- 1 tablespoon Lime Juice
Video
Preparation
- Fry the eggs sunny-side up and set aside. Finely chop the garlic, wash and drain the lettuce, and thinly slice the onion and tomatoes.
- Cut the beef tenderloin into 2–3cm cubes and marinate with the sea salt, palm sugar, cooking wine, oyster sauce, soy sauce and sesame oil, mixing well.
- Heat a frying pan over high heat with the oil, add the chopped garlic and stir until lightly browned, then add the marinated beef with all its marinade and cook for 5–7 minutes, depending on how rare you like it.
- Dry-roast the Kampot peppercorns in a pan over medium-low heat for 2–3 minutes until fragrant, then grind, place in a bowl, and mix with sea salt and lime juice.
- Arrange a bed of lettuce on a serving plate, layer over the tomatoes and onions, spoon the beef over the top, and finish with the fried eggs.
- Serve with the Kampot pepper sauce and steamed rice — lok lak is at its best when the beef stays tender and juicy with a bold, bright dipping sauce.
