Lok Lak is one of Cambodia’s national dishes, we fell in love with it during our trip this year. The marinated beef is delicious on it’s own, but dipping in the lime pepper sauce accentuates everything.
We are food geeks, it is true. One of our trip highlights was visiting a pepper plantation in Kampot, home of the worlds best pepper. La Plantation was incredible, and we loved seeing pepper being harvested by hand. Of course you can use whatever pepper you have on hand, we just happened to bring it home with us.
Ingredients
- 1½ lb beef steak , sliced
- 3 tablespoons vegetable oil
- 4 scallions , chopped
Marinade
- 3 tablespoons tomato sauce
- 3 tablespoons soy sauce
- 3 cloves garlic , chopped
- ¼ teaspoon salt
- 5 tablespoons fish sauce
- ¼ teaspoon Kampot pepper
- 2 tablespoons sugar
- 3 tablespoons vegetable oil
- 1 teaspoon chicken broth powder
- 2 teaspoons potato starch (or cornstarch)
- 3 teaspoons paprika
Sauce
- Juice of 5 limes
- 3 tablespoons cold water
- ¼ teaspoon salt
- 2 cloves garlic , chopped
- 2 teaspoons sugar
- 1 tablespoon fish sauce
- 2 tablespoons vegetable oil
- ½ teaspoon Kampot pepper
Sides
- A few leaves lettuce
- 2 tomatoes , sliced
- Steamed white rice
Instructions
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Mix all the marinade ingredients in a salad bowl, add the meat and stir well.
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Marinate the meat for 1 hour in the refrigerator.
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Heat the 3 tablespoons of vegetable oil in a wok or pan and fry the chopped scallions over medium heat until they turn light brown.
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Add the meat, mix well and sauté for 5 to 10 minutes.
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In a bowl, stir all the ingredients of the lok lak sauce vigorously.
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Prepare large plates.
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In each plate, place a bed of lettuce leaves and a few slices of tomato.
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Place the meat on the lettuce leaves and sliced tomatoes.
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Serve with steamed white rice.
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Place a small bowl of lok lak sauce on the side or the center of each plate.
Crispy but tender beef, soft rice, and a lime pepper dipping sauce to brighten it all up. In Vietnam it is often served with French fries, but we like the rice best.
I found this recipe on a website 196 Flavors, and it was just like the Lok Lak we enjoyed in Cambodia …. lick your plate good!
chattykathychatsandcooks 