Name: Cambodian Pepper Beef (Lok Lak) | Marion's Kitchen
Prep time: 15 min
Cook time: 10 min
Yield: 4
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 (click here to see my recipe for how to cook rice); Marinade:; 1 tbsp oyster sauce; 1 tbsp soy sauce; 2 tsp sweet dark soy sauce; 1 tsp ground Kampot 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*; 1 tsp sea salt

Cambodian Pepper Beef (Lok Lak)

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Super tender beef that’s coated in a glossy, peppery sauce – this Cambodian dish may not be as famous as Crying Tiger Beef or Steak Frites, but it deserves to be! It’s one of my favourite ways to eat sirloin steak – and it’s ready in under 30 minutes. Winner!

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Cambodian Pepper Beef (Lok Lak)

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

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 (click here to see my recipe for how to cook rice)

Marinade:

1 tbsp oyster sauce

1 tbsp soy sauce

2 tsp sweet dark soy sauce

1 tsp ground Kampot 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*

1 tsp sea salt

Steps

Combine the beef with all the marinade ingredients. Mix well.
Combine the stir-fry sauce ingredients. Set aside for later.
Combine the dipping sauce ingredients. Set aside until ready to serve.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef and spread out in the pan. Sear for about half a minute and then toss. Repeat another 3 times until the beef is starting to char. Add the onions and toss through for a few seconds. Add the stir-fry sauce mixture and toss for another half a minute (for medium beef) or longer for well done. Turn the heat off and allow the beef to rest in the pan for about a minute.
In the meantime, spread the lettuce leaves out on a serving plate. Top with slices of tomato. Then top with the beef. Serve with steamed rice and the dipping sauce.
Notes:

– Kampot pepper is a type of peppercorn from the Kampot region of Cambodia. It has a mild, fragrant aroma and flavour. If unavailable, use half the amount of freshly ground black peppercorns.

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Cambodian Pepper Beef (Lok Lak)

Super tender beef that’s coated in a glossy, peppery sauce – this Cambodian dish may not be as famous as Crying Tiger Beef or Steak Frites, but it deserves to be! It’s one of my favourite ways to eat sirloin steak – and it’s ready in under 30 minutes. Winner!
PREP TIME	15 minutes
COOK TIME	10 minutes
SERVES	4

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 (click here to see my recipe for how to cook rice)

Marinade:

1 tbsp oyster sauce

1 tbsp soy sauce

2 tsp sweet dark soy sauce

1 tsp ground Kampot 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*

1 tsp sea salt

Steps

Combine the beef with all the marinade ingredients. Mix well.
Combine the stir-fry sauce ingredients. Set aside for later.
Combine the dipping sauce ingredients. Set aside until ready to serve.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef and spread out in the pan. Sear for about half a minute and then toss. Repeat another 3 times until the beef is starting to char. Add the onions and toss through for a few seconds. Add the stir-fry sauce mixture and toss for another half a minute (for medium beef) or longer for well done. Turn the heat off and allow the beef to rest in the pan for about a minute.
In the meantime, spread the lettuce leaves out on a serving plate. Top with slices of tomato. Then top with the beef. Serve with steamed rice and the dipping sauce.
Notes:

– Kampot pepper is a type of peppercorn from the Kampot region of Cambodia. It has a mild, fragrant aroma and flavour. If unavailable, use half the amount of freshly ground black peppercorns.

Miriam

September 4, 2023

Absolutely delicious and so easy

I had this dish in Laos and Cambodia recently. This recipe tastes just as authentic. Delicious. Easy to cook. Healthy!

Sherrie

July 3, 2023

Crazy Good!!

I normally never give reviews….this was worth a review. It was fan-freaking-tastic!!

Only thing I did different was double the sauce that you stir in beef and onion mixture. I could eat this all the time

Maria

February 24, 2023

Ammazing

This was aboslutly fantastic. My kids rated it a 10 out of 10! Tender, juicy and seared perfectly! Thank you!!

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