Entree: Cambodia – Mekong Cambodia – លុកឡាក់ ➤ Lok Lak (Pan-seared marinated beef strips served with a lime and cracked-pepper dipping sauce and steamed rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (454 g) beef sirloin or flank, trimmed and thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) freshly ground black pepper
- 2 cloves (6 g) garlic, minced
- 1 shallot, thinly sliced
- 1 tbsp (15 ml) vegetable oil for marinade
- 2 tbsp (30 ml) vegetable oil for frying
- 2 large eggs, approx. 50 g each
- 2 cups (370 g) jasmine rice, uncooked
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1/2 tsp (2.5 g) coarse sea salt
- 1/2 tsp (1 g) crushed black pepper or coarsely cracked Kampot pepper
- 4–6 lettuce leaves for serving
- 1 small cucumber, sliced
- 2 small tomatoes, quartered

Instructions

1. Rinse jasmine rice and cook 2 cups (370 g) uncooked rice according to package instructions or in a rice cooker; keep warm.
2. In a bowl combine soy sauce, oyster sauce, fish sauce, sugar, 1 tsp (5 g) black pepper, minced garlic, and 1 tbsp (15 ml) vegetable oil. Add sliced beef, toss to coat, and marinate 15–30 minutes at room temperature.
3. Meanwhile make the lime-pepper dipping sauce: mix lime juice (about 2 tbsp / 30 ml) with 1/2 tsp (2.5 g) coarse sea salt and 1/2 tsp (1 g) crushed black pepper; adjust to taste and set aside.
4. Heat a large heavy skillet or wok over high heat until very hot. Add 2 tbsp (30 ml) vegetable oil and the marinated beef in a single layer (work in batches if necessary). Sear quickly, 1–2 minutes per side, until browned but still tender. Remove beef to a plate and let rest 2 minutes.
5. In the same skillet briefly sauté the sliced shallot until softened, about 1 minute, scraping up browned bits. Return the beef to the pan and toss to combine; remove from heat.
6. In a separate small pan, fry eggs to preference (sunny-side up is traditional) by heating a little oil and cooking 2 large eggs, approx. 50 g each.
7. To serve, arrange steamed rice on plates, top with lettuce, cucumber, and tomato. Place seared beef beside the rice, top with a fried egg, and serve the lime-pepper dipping sauce on the side for dipping each bite.
8. Garnish with extra cracked pepper if desired and enjoy immediately.