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Cambodian beef lok lak with jasmine rice, lettuce, tomato, cucumber, and lime-pepper sauce.

Cambodian Beef Lok Lak

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Tender Cambodian seared beef with crisp vegetables, jasmine rice, and lime-pepper dipping sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cambodian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Marinate:
  1. Combine the beef, soy sauce, fish sauce, oyster sauce, brown sugar, pepper, and garlic. Rest for 15 minutes while preparing the vegetables and sauce.
  2. Stir the lime juice, pepper, and salt together in a small bowl.
Sear the Beef:
  1. 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.
  2. 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:
  1. Arrange the lettuce, tomato, and cucumber on plates. Add jasmine rice and hot beef, then serve with the lime-pepper sauce.

Nutrition

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

Notes

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