Cambodian Beef Lok Lak
Tender Cambodian seared beef with crisp vegetables, jasmine rice, and lime-pepper dipping sauce.
Equipment
- Large skillet or wok
- Mixing bowl
- Small bowl
- Chef's knife
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
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