Cambodian Beef Lok Lak Recipe
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30 minutes prep time
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20 minutes cook time
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Easy
This traditional Cambodian beef dish really highlights the citrus heat of the Kampot peppercorns. This dish can also be topped with a crispy fried egg if you like.
For the marinade Serves: 2
- 2 tbsp fish sauce
- 2 tsp soy sauce
- ½ tsp Kampot pepper, crushed
- ½ tsp caster sugar
- 1 tsp cornflour
- 2 sirloin steaks, roughly 200g each, fat trimmed and cut into roughly 1.5cm slices
- 1 tbsp vegetable oil
For the dressing
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2cm piece ginger, finely grated
- 1 small garlic clove, crushed
- Juice of 1 lime
- 1/2 tsp Kampot pepper, crushed
To serve
- 120g jasmine rice
- 2 tomatoes, sliced
- 1 little gem lettuce, leaves removed
- ¼ a cucumber, sliced
- 1 banana shallot, cut into rings
Method
- Whisk the marinade ingredients together and mix with the steak slices, cover and leave to marinade in the fridge for at least 30 minutes or overnight.
- Combine the dressing ingredients and set aside. Meanwhile cook the jasmine rice according to packet instructions.
- Heat the vegetable oil in a wide pan over a high heat. Place the steak slices in the pan and cook for 4-5 minutes until golden brown all over then add the marinade and cook for a further 1-2 minutes, until thickened and glossy.
- Divide the rice between two bowls and top with the steak and its sauce, tomatoes, lettuce, cucumber and shallots and serve with the dressing.
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