Cambodian recipe
How to make Beef lok lak
ឡុកឡាក់
Borrowed from Vietnam's bò lúc lắc; in Cambodia since French colonial times
Strips of beef stir-fried in a dark, glossy sauce of oyster sauce, soy sauce and a little sugar, served on lettuce, tomato and onion with rice. The key is the dip: lime juice with salt and plenty of black pepper, ideally from Kampot. Some cafés top it with a fried egg.
Ingredients
- 600 g beef sirloin or rump, cut into thin strips
- 2 tablespoons oyster sauce, 1 tablespoon soy sauce and 1 teaspoon sugar
- 3 cloves garlic, chopped
- 2 tablespoons vegetable oil
- 1 onion, cut into wedges
- Lettuce leaves, 2 tomatoes and half a cucumber, sliced
- For the dip: juice of 2 limes, 1 teaspoon salt and 2 teaspoons freshly ground black pepper
- Steamed rice, to serve
Method
- Mix the beef with the oyster sauce, soy sauce, sugar and half the garlic, and leave for 20 minutes.
- Stir the lime juice, salt and black pepper together in small bowls for dipping.
- Heat the oil in a wok or large pan until very hot. Fry the rest of the garlic for a few seconds, then add the beef and stir-fry for 2 to 3 minutes until browned.
- Add the onion and cook for 1 more minute, so it stays a little crisp.
- Arrange the lettuce, tomato and cucumber on plates, spoon the beef and its sauce on top and serve with rice and the pepper and lime dip.
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The first Cambodian version used good steak seared in French butter. The everyday version today uses cheaper cuts and Chinese oyster sauce.
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