Lok Lak
“Stir-fried beef with a tangy lime dipping sauce.”
Where it comes from
Lok Lak is a Cambodian take on a French-influenced dish, showcasing the fusion of flavors with local spices and techniques.
On the Palate
How it's made
4 steps · Show ↓17 min active
How it's made
4 steps · Show ↓- 15 min
Slice the beef into thin strips, about a quarter-inch thick, for quick cooking. In a bowl, combine the beef with soy sauce, oyster sauce, and minced garlic, ensuring each piece is well coated. Let it sit for a few minutes to absorb the flavors.
- 25 min
Heat a large skillet over medium-high heat until a drop of water sizzles on contact. Add the marinated beef in a single layer, searing it quickly on each side until browned and cooked through, about 2 minutes per side. The aroma of garlic should be prominent.
Watch outAvoid overcrowding the pan, which can lead to steaming instead of searing.
- 35 min
Arrange fresh vegetables like sliced cucumbers and tomatoes on a serving platter. Place the cooked beef on top, and sprinkle with freshly ground pepper for a fragrant finish.
- 42 min
In a small bowl, mix lime juice with a pinch of salt and pepper to create a dipping sauce. Serve this alongside the beef and vegetables for a zesty contrast.
