A dish of Franco-Cambodian influence (fusion with the colonial French steak-frites technique), lok lak is today a very popular everyday food in Cambodia.
Asian
Lok Lak
Traditional Cambodian Lok Lak - Stir-Fried Beef with Lime Sauce, Authentic Step by Step Recipe.
- Cambodia
- Main course
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 32 g
- Carbohydrates 8 g
- Fat 24 g
Story behind the dish
Preparation
Lok Lak is a Cambodian preparation with easy difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of diced beef tenderloin.
- Have ready: 2 cloves of garlic.
- Have ready: 1 tablespoon oyster sauce.
- Have ready: 1 tablespoon soy sauce.
- Have ready: 1 teaspoon of sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate the diced meat with minced garlic
Marinate the diced meat with minced garlic, soy sauce, oyster sauce and sugar for 15-20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat a frying pan or wok over very high heat with a little oil.
Heat a frying pan or wok over very high heat with a little oil. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Quickly sauté meat
Sauté the meat quickly, 2-3 minutes, until golden brown on the outside and pink on the inside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Prepare a sauce by mixing lime juice with black pepper…
Prepare a sauce by mixing lime juice with crushed black pepper and a pinch of salt. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Arrange a bed of lettuce
Arrange a bed of lettuce, tomato and onion on a plate. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the sautéed meat on top with white rice and the…
Serve the sautéed meat on top with white rice and the lime-pepper sauce for dipping. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The heat must be very strong to seal the meat quickly and keep it juicy inside.
- The black pepper lime sauce is the distinctive seasoning of this dish, do not substitute it with anything else.
Variations
- Chicken lok lak.
- Version with fried egg on top.
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