Cambodian Pepper Beef (Lok Lak) is a flavorful and tender dish featuring sirloin steak coated in a glossy, peppery sauce. With the addition of a refreshing dipping sauce and served with rice and fresh vegetables, it brings a delicious balance of savory and tangy flavors. The dish is quick to prepare and perfect for a weeknight dinner.

Full Recipe:

Ingredients

• 500g (1 lb) sirloin/striploin steak, cut into roughly 3cm (1½ inch) cubes

• 1 tbsp vegetable oil

• 1 red onion, cut into wedges

• 1 tomato, sliced

• Lettuce leaves to serve

• Steamed rice to serve

Marinade:

• 1 tbsp oyster sauce

• 1 tbsp soy sauce

• 2 tsp sweet dark soy sauce

• 1 tsp ground Kampot pepper (or freshly ground black pepper)

• 1 tsp cornflour (cornstarch)

• ½ tsp baking soda

• 2 garlic cloves, finely grated

Stir-Fry Sauce:

• 2 tbsp oyster sauce

• 1 tbsp soy sauce

• 1 tsp sugar

Dipping Sauce:

• 3 tbsp lime juice

• 1 tsp ground Kampot pepper (or freshly ground black pepper)

• 1 tsp sea salt

Directions

1. Prepare the Marinade:
   Combine the beef with all the marinade ingredients and mix well. Set aside to marinate.

2. Prepare the Stir-Fry and Dipping Sauces:
   In separate bowls, combine the stir-fry sauce ingredients and the dipping sauce ingredients. Set both aside.

3. Cook the Beef:
   Heat vegetable oil in a wok or large frying pan over high heat. Add the beef and spread it out in the pan. Sear for about 30 seconds, then toss. Repeat this process three more times until the beef starts to char.

4. Add the Onion:
   Add the onion wedges to the pan and toss for a few seconds. Then add the stir-fry sauce mixture and toss for another 30 seconds, or longer for well-done beef. Turn off the heat and let the beef rest in the pan for a minute.

5. Serve:
   Spread lettuce leaves on a serving plate. Top with sliced tomato, then add the beef. Serve with steamed rice and the lime dipping sauce on the side.

Nutrients

• Calories: Approximately 350-400 kcal

• Protein: 30-35g

• Total Fat: 20-25g

  • Saturated Fat: 5-7g

• Carbohydrates: 15-20g

  • Fiber: 2-3g

  • Sugars: 5-7g

• Cholesterol: 50-70mg

• Sodium: 700-900mg (depending on the soy and oyster sauces used)

• Iron: 2-3mg

• Vitamin C: 10-15% of Daily Value (due to lime and tomato)

This is an estimate and can vary depending on portion size and specific ingredient brands used. The dish provides a solid amount of protein from the beef, healthy fats from the oil, and a balance of vegetables to complete the meal.

The Key Ingredients of Lok Lak

At the heart of Lok Lak is the sirloin or striploin steak, cut into cubes. This cut is tender and flavorful, making it ideal for this stir-fry. The marinade is one of the most important elements in bringing out the beef’s natural flavors. The marinade consists of oyster sauce, soy sauce, sweet dark soy sauce, ground Kampot pepper, cornflour (cornstarch), baking soda, and grated garlic. This blend of ingredients not only tenderizes the meat but also infuses it with savory and umami flavors.

The stir-fry sauce, which is added during the cooking process, further enhances the dish’s flavor. It contains oyster sauce, soy sauce, and a touch of sugar, creating a glossy finish and adding depth to the beef. The addition of onion and tomato provides a fresh contrast to the richness of the sauce, while the lettuce leaves add a refreshing crunch to each bite.

The dipping sauce is what truly sets Lok Lak apart. The tangy lime juice combined with the heat of ground Kampot pepper and sea salt creates a refreshing, spicy contrast that enhances the savory flavors of the beef. This dipping sauce is typically served on the side, allowing each diner to add as much or as little as they like.

Marinating the Beef

The marinade is essential for infusing the beef with flavor and tenderness. The combination of oyster sauce, soy sauce, and sweet dark soy sauce provides the perfect balance of salty and slightly sweet flavors. Kampot pepper, a renowned Cambodian pepper known for its aromatic and mild heat, is a key ingredient in the marinade. If you cannot find Kampot pepper, freshly ground black pepper is an excellent substitute.

Cornflour (cornstarch) and baking soda are added to the marinade to help tenderize the beef, ensuring it becomes soft and juicy when cooked. Garlic, finely grated, adds an aromatic depth to the beef. Once the beef is combined with the marinade, let it sit for at least 30 minutes. This allows the flavors to fully absorb into the meat, resulting in a more flavorful dish.

The Stir-Fry Process

Cooking Lok Lak requires high heat to quickly sear the beef, which is key to locking in its juices and achieving a golden-brown crust. The beef is seared in vegetable oil, with each side getting roughly 30 seconds of intense heat to caramelize. It’s important not to overcrowd the pan, as this can cause the beef to steam instead of sear, preventing the desired crispy exterior.

After the beef has been seared, onion wedges are added to the pan. The onions are tossed for just a few seconds, allowing them to soften slightly while still maintaining some of their crunch. The stir-fry sauce is then added, coating the beef and onions in a glossy, flavorful sauce. Toss the mixture for another 30 seconds, or longer if you prefer your beef well-done. Once done, allow the beef to rest in the pan for a minute before serving, ensuring it remains juicy and tender.

Serving the Dish

Lok Lak is traditionally served with steamed rice, providing a neutral base that complements the rich flavors of the beef and sauce. A bed of fresh lettuce leaves is placed on the serving plate, followed by slices of tomato, which add color and freshness to the dish. The seared beef is then arranged on top of the vegetables, with the stir-fry sauce providing a glossy coating.

The dipping sauce is served on the side, allowing each person to add a bit of lime and pepper for an extra burst of flavor. The tanginess of the lime, combined with the heat of the pepper, balances the savory richness of the beef and adds a refreshing contrast to the dish. This dipping sauce is an essential part of Lok Lak, offering a customizable element that enhances the overall flavor.

Nutritional Value

Cambodian Pepper Beef is not only a flavorful dish but also a nutritious one. With 30-35 grams of protein per serving, it provides a solid amount of this essential nutrient, supporting muscle growth and repair. The beef also contains healthy fats, which help with energy and the absorption of fat-soluble vitamins.

The dish provides a balance of carbohydrates, primarily from the rice, with around 15-20 grams per serving. The vegetables, including tomatoes and lettuce, offer fiber and vitamins, including a small amount of Vitamin C, which comes from the lime and tomato. This dish also provides a moderate amount of iron, which is essential for oxygen transport in the blood.

However, it’s important to note the sodium content in the dish, primarily from the soy and oyster sauces. Depending on the brands used, the sodium content can range from 700-900 mg per serving. If you are watching your sodium intake, consider opting for low-sodium soy sauce or adjusting the amount of added salt.

Why This Dish Works for Weeknight Dinners

One of the main reasons Cambodian Pepper Beef is ideal for weeknight dinners is its quick preparation time. The marinade can be prepared in advance, and the stir-fry process itself takes only a few minutes. The beef cooks quickly over high heat, and once the sauce ingredients are added, the dish is ready in under 15 minutes. This makes it an easy yet impressive meal that doesn’t require much effort.

Moreover, the versatility of the dish allows you to adjust the level of heat in the dipping sauce or add additional vegetables to the stir-fry. This makes it easy to cater to different tastes or dietary preferences.

Conclusion

Cambodian Pepper Beef (Lok Lak) is a flavorful and satisfying dish that combines tender beef with a savory, glossy stir-fry sauce and a refreshing lime and pepper dipping sauce. With its quick preparation and balance of savory and tangy flavors, this dish is perfect for a weeknight dinner. The use of high-quality ingredients like Kampot pepper and fresh vegetables ensures a well-rounded meal that is both nutritious and delicious. Whether you’re a fan of Cambodian cuisine or new to it, Lok Lak is a dish that is sure to become a favorite in your cooking repertoire.