Beef Lok Lak

Best pepper to use: Black Kampot Pepper

Servings: 2–3 servings

Total cooking time: 30 minutes

Ingredients

For the beef

• 1 lb beef sirloin, ribeye, flank steak, or tenderloin, cut into bite-size cubes or thin slices

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar or palm sugar

• 2 teaspoons minced garlic

• 1 teaspoon freshly cracked Black Kampot Pepper

• 1 tablespoon vegetable oil

• 1 teaspoon cornstarch, optional, for a softer texture

For the lime-pepper dipping sauce

• 2 tablespoons fresh lime juice

• ½ teaspoon salt, or to taste

• 1 teaspoon freshly cracked Black Kampot Pepper

• ½ teaspoon sugar, optional

• 1 small garlic clove, finely minced, optional

• Thinly sliced fresh chili, optional

For serving

• Lettuce leaves

• Sliced tomato

• Sliced cucumber

• Thinly sliced red onion

• Cooked jasmine rice

• Fried egg, optional but recommended

Instructions

1. Prepare the beef

Cut the beef into bite-size cubes or thin slices. Place it in a bowl with soy sauce, oyster sauce, fish sauce, sugar, garlic, Black Kampot Pepper, oil, and cornstarch if using.

Mix well and let it marinate for 15–20 minutes.

For best results, do not skip the short marinating time. It helps the beef absorb flavor and gives the outside a better sear.

2. Make the lime-pepper sauce

In a small bowl, mix lime juice, salt, freshly cracked Black Kampot Pepper, and sugar if using.

Taste and adjust. The sauce should be bright, salty, peppery, and slightly sharp. It is meant to wake up the beef, not taste flat.

If you like more depth, add a small amount of minced garlic. If you like heat, add fresh chili.

3. Prepare the serving plate

Arrange lettuce, tomato, cucumber, and red onion on a plate.

This fresh base is part of what makes Lok Lak so good. The beef is rich and savory, while the vegetables add crunch and freshness.

4. Sear the beef

Heat a wok or large skillet over medium-high to high heat. Add a little oil.

When the pan is hot, add the beef in a single layer. Let it sear for a short moment before stirring. Cook for 3–5 minutes, depending on the size of the pieces and how done you like the beef.

Avoid overcrowding the pan. If needed, cook the beef in two batches. A crowded pan will steam the beef instead of searing it.

5. Serve

Place the hot beef over the prepared vegetables. Serve with jasmine rice, a fried egg if using, and the lime-pepper dipping sauce on the side.

Spoon a little sauce over the beef or dip each piece into the sauce as you eat.

Finish with a small amount of freshly cracked Black Kampot Pepper on top for extra aroma.

Cooking notes

Choose the right cut of beef: Tender cuts work best because Lok Lak cooks quickly. Sirloin, ribeye, tenderloin, and flank steak are good choices. If using a leaner or tougher cut, slice it thinly across the grain.

Use fresh lime juice: Bottled lime juice will not give the same bright flavor. Fresh lime is simple, but it makes a big difference.

Grind the pepper fresh: This recipe depends on the pepper. Freshly cracked Black Kampot Pepper gives the sauce its aroma, warmth, and clean heat. Pre-ground pepper will taste flatter and less fragrant.

Do not overcook the beef: Lok Lak is best when the beef is browned outside but still tender inside. High heat and quick cooking are key.