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Lok Lak: The BEST Cambodian Pepper Beef You've Never Tried

Byamazingfoodstv


Discover the magic of Cambodia’s signature stir-fry! Marinated beef, sizzling onions, and zesty lime. This is Cambodian Pepper Beef, also called Lok Lak, a bold, stir-fried beef dish that’s full of flavour. It was inspired by French cooking during Cambodia’s colonial past, but it’s proudly Cambodian with the punchy use of Kampot pepper, a special local pepper known for its deep, citrusy spice. If you don’t have it, use the black peppercorns you already have. The beef is marinated until tender, quickly seared, then served over crisp lettuce with a zingy lime and pepper dipping sauce. It’s simple, fast, and incredibly tasty. Serve it with jasmine rice and you’ve got a dish that’s both comforting and exciting.

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39 Comments

  10. I appreciate your video Chef Joel, thank you for showcasing the nuances of Khmer (Cambodian) food to the rest of the world, yet I would like to point out a few deviancies from traditional Khmer Lok Lak. First, coming from a native Cambodian, we almost never use ginger in Lok Lak, it is only garlic. When we stir fry the aromats, we only add finely diced garlic, as it is more subtle than ginger. Not only that, the cubed beef looks nice but it won't absorb the sauce or marinate well, we opt for 0.5cm or so thin beef. When we marinade it, we don't add sugar or garlic as it easily burns; what you would want to do is get a nice sear on the beef. Also, after you serve the Lok Lak, you can make a savory and slightly sour dipping sauce by adding about 100 ml of stock or water to the fond in your pan, and a bit of salt, pepper, and sugar. Reduce it to about half and serve with freshly minced garlic, chilis, and a nice squeeze of lime. Although your version seems more than delectable, this is how we would "traditionally" make it.

    Here is my version of the dish (Serving for 2)

    Ingredients for the Lok Lak:
    Beef (Preferably a lean cut) 400g
    Chicken Bullion Powder (Colloquially known as Rotdi) 8g; This can be substituted for 4g of salt
    Sugar 8g (Traditionally we would use palm sugar basically jaggery made from palm sap)
    Msg 4g (Usually we would use more)
    Pepper 10g
    Cooking Oil 2 tbsp
    Oyster Sauce 1 tbsp
    Fish Sauce 1 tbsp
    Soy Sauce 1 tbsp (Adjust to taste as the chicken bullion is already salty)
    Garlic 2 cloves
    Red Onions 1/2 of a medium onion
    Cornstarch 1 tbsp
    Stock (Optional)
    Eggs 2
    Lettuce, Tomatoes, Cucumbers (To your liking)

    Instructions:
    1. Slice the beef into thin squares (preferably 0.5cm) as this will absorb the flavor more and marinade it in the bullion powder/salt ,MSG, and pepper for 30 mins or preferably longer.
    2. Fry your eggs sunny side up in advance.
    3. Mince your garlic cloves. Slice your onions into thin strips against the grain, reserving however much you want for the garnish.
    4. Wash your vegetables and prepare the garnish platter
    5. Add oil and stir fry the garlic in low heat until it becomes golden (not burnt). Then add and caramelize the sugar on low heat, constantly stirring as to not burn both the garlic and sugar.
    6. Add your sliced onions and sweat them down for 3 mins or so.
    7. Turn the heat to high and sauté your beef for around 2 minutes (Or until the meat is almost done), again constantly stirring. After this add your soy sauce and oyster sauce and stir fry for 15 seconds on medium heat.
    8. Mix the cornstarch with 2 tbsp of water before hand an add it to the mixture, stir fry on low heat until the liquid becomes viscous (10 seconds). Add in the fish sauce for a nice finishing aroma and give the beef one final toss.
    9. Serve on your garnish platter, with a sunny side egg on top. Bonus points for thinly sliced spring onions.

    Ingredients for Sour and Savory Dipping Sauce:
    Water/Stock 100ml
    Sugar 4g (Adjust to taste, it helps mellow out the flavor, not sweeten the sauce)
    Salt 6g
    Soy sauce 1/2 tbsp
    Oyster Sauce 1/2 tbsp
    Fish sauce 1/2 tbsp
    Pepper 5g
    Garlic 2 cloves
    Shallots 1 small shallot (Optional)
    Lime 1/2 of a large lime (Season to taste)

    Instructions:
    1. Mince your garlic and shallots, you can do this beforehand when preparing for the Lok Lak.
    2. In the same pan and on low heat, sauté your minced shallots, being careful not to burn the fond.
    3. Add your preferred liquid and add your salt, sugar, pepper, soy sauce, and oyster sauce. Reduce the liquid until half.
    4. Serve with a splash of fish sauce, your minced garlic, and a squeeze of lime. This is best eaten slathered over eat spoonful of Lok Lak.

    Enjoy. Traditionally, we don't add any alcohol, but if you do use alcohol to deglaze the pan, that will make the dish even better!

  16. The Cambodian food that foreigners like to eat is lok lak. It is delicious, cheap, and available everywhere. There are many other types of dishes with special delicious flavors that can be found in Cambodia.

  29. This dish is originally from Vietnam. The Vietnamese version is called Bò lúc lắc which means shaking beef in reference to the beef being stir-fried quickly in a wok. There are other theories on how the dish was called lok lak; it could have possibly been derived from the French word 'l’escalope’ or possibly the Chinese word ‘lu’ meaning to stir-fry.

  39. ឡុកឡាក់ជាមុខម្ហូបដ៍ឆ្ងាញ់១របស់ប្រទេសកម្ពុជា ប៉ុន្តែនៅមុខម្ហូប១មុខទៀតដែរល្បីបំផុតនោះគឺ អាម៉ុក បងប្រុសអាចសាកធ្វើបាន❤

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