Cambodia

Lok Lak

Name: Lok Lak
Total time: 30 min
Yield: 3
Cuisine: Cambodia
Ingredients: 500 g Beef tenderloin, cubed; 1 tbsp each Oyster sauce & soy sauce; 1 tsp each Tomato paste & sugar; 3 cloves Garlic; 1 plate Lettuce, tomato, onion; for the dip Lime & Kampot pepper; optional Fried egg

Cambodian cubed beef with lime-pepper dip

Lok lak (loc lac) is a beloved Cambodian dish and shows – like the Vietnamese version – the French influence in the region.

Marinated beef is seared briefly and arranged on salad; the signature dip of lime, salt and black Kampot pepper makes it unmistakable.

Servings3

Time30 min

LevelEasy

Ingredients

Beef tenderloin, cubed500 g
Oyster sauce & soy sauce1 tbsp each
Tomato paste & sugar1 tsp each
Garlic3 cloves
Lettuce, tomato, onion1 plate
Lime & Kampot pepperfor the dip
Fried eggoptional

★ = available authentic in the Asia Boutique

Preparation

Marinate the beef with oyster, soy sauce, tomato paste and sugar.
Mix the lime-pepper dip from lime, salt and pepper.
Arrange lettuce, tomato and onion on a plate.
Sear the beef briefly in a very hot pan.
Arrange on the salad, serve with dip and fried egg.

Make it original

Kampot pepper and oyster sauce for lok lak are in the Asia Boutique.

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