Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

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!




15 minutes

10 minutes


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)



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

Step 1

Combine the beef with all the marinade ingredients. Mix well.

Step 2

Combine the stir-fry sauce ingredients. Set aside for later.

Step 3

Combine the dipping sauce ingredients. Set aside until ready to serve.

Step 4

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.

Step 5

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.

Note Icon


– 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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What our customers say

Rated 4.8 out of 5
4.8 out of 5 stars (based on 4 reviews)
Very good25%
August 31, 2022

A must try!

Comes together quickly and tastes Gourmet! My new favorite way to prepare steak. I have made this dish about a dozen times with a variety of different cuts of beef. Tenderloin, New York, sirloin, and they have all been amazing. This dish will impress but not stress. I often make this when I feel too tired to cook because it’s so easy and delicious! PS another must try is Marion’s Vietnamese porkchops!

August 29, 2022

Excellent dish to Switch up your normal stirfry

Super good and tasty and love the lime dipping sauce to go with it! I added peppers to go along with the red onion and vermicelli noodles instead of rice. Will definitely make this again!!

July 25, 2022

My new favourite Asian beef dish

I have made this 3 times. I make it exactly as the recipe says. It’s definitely worth buying the Kampot pepper online. I put rice and cucumber salad on the side, and lay the beef in crisp baby cos leaves. I also use the Kampot dipping sauce for bbq beef and chicken. Thank you Marion

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