Cambodian Beef Lok Lak

Beef lok lak is a popular Cambodian dish of quickly seared marinated beef served with cool vegetables, rice, and a sharp lime-pepper sauce.

A short marinade seasons the beef deeply, while a very hot skillet creates browned edges without overcooking the center.

Cook the beef in two batches so the pan stays hot and the pieces sear instead of steaming.

Serving Suggestions

Serve immediately with jasmine rice, lettuce, tomato, cucumber, and the lime-pepper sauce for dipping.

Recipe Notes

Sirloin is tender and quick-cooking, but rib-eye or beef tenderloin also work. Marinate for no more than 2 hours.

Cambodian Beef Lok Lak

Tender Cambodian seared beef with crisp vegetables, jasmine rice, and lime-pepper dipping sauce.

Servings 4 servings

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

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Equipment

• Large skillet or wok
• Mixing bowl
• Small bowl
• Chef’s knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

Beef

• 1 1/2 lb beef sirloin cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1 tsp freshly ground black pepper
• 2 cloves garlic minced
• 2 tbsp neutral oil divided
• 1 medium red onion thinly sliced

Salad and Rice

• 4 cups leaf lettuce torn
• 2 medium tomatoes sliced
• 1 medium cucumber sliced
• 3 cups cooked jasmine rice warm

Lime-Pepper Sauce

• 2 tbsp fresh lime juice
• 1/2 tsp freshly ground black pepper
• 1/4 tsp fine salt

Instructions

 

Marinate:

• Combine the beef, soy sauce, fish sauce, oyster sauce, brown sugar, pepper, and garlic. Rest for 15 minutes while preparing the vegetables and sauce.
• Stir the lime juice, pepper, and salt together in a small bowl.

Sear the Beef:

• Heat half the oil in a large skillet over high heat. Sear half the beef for 2 to 3 minutes, turning once, then transfer to a plate.
• Repeat with the remaining oil and beef. Return all the beef to the skillet, add the red onion, and toss for 1 minute until the onion is just softened.

Serve:

• Arrange the lettuce, tomato, and cucumber on plates. Add jasmine rice and hot beef, then serve with the lime-pepper sauce.

Notes

• Pat the beef dry before marinating for better browning.
• Use a well-ventilated kitchen because the skillet should be very hot.

Nutrition

Calories: 620kcalCarbohydrates: 63gProtein: 43gFat: 21gSaturated Fat: 5gCholesterol: 105mgSodium: 1190mgFiber: 4gSugar: 7g

Calories: 620kcal

Course: Main Course

Cuisine: Cambodian

Keyword: Beef Lok Lak, Cambodian Food, Seared Beef