Beef Lok Lak (recipe)
| Beef Lok Lak (recipe) | |
|---|---|
| Dish | Beef Lok Lak |
| Recipe language | English |
| Adapted from | Chef Nak, NHUM: Recipes from a Cambodian Home Kitchen |
| Instructions | Recipe available |
| Yield | 6 to 8 servings |
| Preparation time | 20 minutes |
| Cooking time | 25 minutes |
| Subjects | Food & Foodways |
| Creator pages | Chef Nak |
Beef tenderloin marinated in palm sugar, oyster and soy sauces, seared with garlic and served with a Kampot pepper, salt and lime dip.
This page records one documented preparation of Beef Lok Lak, summarised from a published recipe. (Chef Nak)
Ingredients
- 1 kg beef tenderloin
- 5 cloves garlic
- 2 tbsp cooking oil
- 1.5 tbsp palm sugar
- 1 tsp sea salt
- 2 tbsp Chinese cooking wine
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1.5 tbsp sesame oil
- 500 g lettuce
- 400 g ripe tomatoes
- 200 g onion
- 4 eggs
- 1.5 tbsp sea salt, for the dip
- 1 tbsp Kampot pepper
- 5 tbsp lime juice
Preparation
- Fry the eggs sunny side up and set them aside.
- Chop the garlic, wash the lettuce and slice the onion and tomatoes.
- Cube the beef and marinate it with the palm sugar, salt, cooking wine, oyster sauce, soy sauce and sesame oil.
- Brown the garlic in hot oil, add the beef with its marinade and cook five to seven minutes.
- Dry-roast the Kampot peppercorns two to three minutes, then grind them.
- Stir the ground pepper with sea salt and lime juice to make the dipping sauce.
- Layer lettuce, tomato and onion on a serving plate.
- Top with the beef and eggs and serve with the dip and steamed rice.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.