BEEF LOK LAK (Lok Lak Sach Ko)
Beef
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Beef Tenderloin : 1 kg
- - Garlic : 5 cloves
- - Oil : 2 tablespoons
- - Palm Sugar : 1.5 tablespoon
- - Sea Salt : 1 tsp
- - White Wine : 2 tablespoons
- - Oyster Sauce : 2 tablespoons
- - Soy Sauce : 2 tablespoons
- - Sesame Seed Oil : 1.5 tablespoon
- - Lettuce : 500g
- - Tomato : 400g
- - Onion : 200g
- - Eggs : 4
- - Sea Salt : 1.5 tablespoon
- - Kampot Pepper : 1 tablespoon
- - Lime juice : 1 tablespoon
Instructions
1 - Fry the eggs sunny-side up and set aside.
2 - Finely chop the garlic.
3 - Wash the lettuce leaves and drain well.
4 - Thinly slice the onion and tomatoes.
5 - Cut the beef tenderloin into 2–3 cm cubes.
6 - Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil.
8 - Heat a frying pan on high heat with cooking oil.
9 - Add chopped garlic and stir until the garlic browns lightly.
10 - Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.
11 - Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant.
12 - Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice.
14 - On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions.
15 - Spoon the cooked beef over the vegetables and place fried eggs on top.
16 - Serve with the Kampot pepper sauce and fragrant steamed rice.
17 - 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.
