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Originally from Themealdb
BEEF LOK LAK (Lok Lak Sach Ko)
Cambodia beef dish from TheMealDB, the open recipe collection. Originally published by chefnak.com.
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Ingredients
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1 kg
Beef Tenderloin
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5 cloves
Garlic
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2 tablespoons
Oil
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1.5 tablespoon
Palm Sugar
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1 tsp
Sea Salt
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2 tablespoons
White Wine
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2 tablespoons
Oyster Sauce
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2 tablespoons
Soy Sauce
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1.5 tablespoon
Sesame Seed Oil
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500 g
Lettuce
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400 g
Tomato
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200 g
Onion
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4
Eggs
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1.5 tablespoon
Sea Salt
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1 tablespoon
Kampot Pepper
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1 tablespoon
Lime juice
Method
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1
Fry the eggs sunny-side up and set aside.
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2
Finely chop the garlic.
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3
Wash the lettuce leaves and drain well.
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4
Thinly slice the onion and tomatoes.
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5
Cut the beef tenderloin into 2-3 cm cubes.
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6
Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil.
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7
Mix well.
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8
Heat a frying pan on high heat with cooking oil.
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9
Add chopped garlic and stir until the garlic browns lightly.
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10
Add the marinated beef (with all the marinade) and cook for 5-7 minutes, depending on how rare you want the beef.
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11
Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2-3 minutes until fragrant.
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12
Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice.
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13
Mix well.
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14
On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions.
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15
Spoon the cooked beef over the vegetables and place fried eggs on top.
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16
Serve with the Kampot pepper sauce and fragrant steamed rice.
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17
Sear hot and fast, Lok Lak is at its best when the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.
