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As the sun dipped below the horizon, the tantalizing aroma of sizzling beef wafted through my kitchen, instantly transporting me to a bustling Cambodian market. That’s the magic of Cambodian Pepper Beef (Lok Lak)—a vibrant dish that’s not just quick to prepare but also bursting with mouthwatering flavors that’ll make your dinner guests swoon. This savory stir-fry, with its juicy sirloin coated in a delightful peppery sauce, strikes the perfect balance between savory and tangy, served alongside refreshing lime dipping sauce, steamed rice, and colorful veggies. Whether you’re winding down after a long day or looking to impress at your next gathering, this meal showcases the joys of home cooking while serving up substantial protein. Are you ready to bring some culinary adventure into your weeknight routine?

Why You’ll Crave This Dish Tonight?

Quick Preparation: This Cambodian Pepper Beef (Lok Lak) comes together in just 30 minutes, making it perfect for busy weeknights.
Savory and Tangy Balance: The harmonious combination of tangy lime and savory steak creates a flavor explosion that keeps everyone coming back for seconds.
Protein-Packed Delight: Featuring tender sirloin, each portion delivers a satisfying dose of protein, ideal for fueling your active lifestyle.
Versatile Serving Options: Pair it with steamed rice, quinoa, or even cauliflower rice for a delightful twist that caters to everyone’s tastes.
Crowd-Pleasing Appeal: Impress your family or guests with a dish that beautifully marries simplicity and taste, reminiscent of traditional Cambodian cuisine.
Home Cooking Adventure: Experience the thrill of creating a restaurant-quality dish right in your kitchen. For more inspiration, why not try my Beef Stew Hearty or explore the comfort of BBQ Beef Tacos?

Cambodian Pepper Beef Ingredients

• Discover the perfect ingredients for your Cambodian Pepper Beef (Lok Lak) dish!

For the Beef
• Sirloin/Striploin Steak – Tender meat providing robust flavor; use flank steak as a substitute if necessary.
• Vegetable Oil – Used for frying to achieve high heat searing; can substitute with olive oil, though it has a lower smoke point.

For the Vegetables
• Red Onion – Adds sweetness and texture; shallots can be a good alternative for a milder taste.
• Tomato – Provides freshness and acidity; use cherry tomatoes in a pinch.
• Lettuce Leaves – Serves as a base for serving; use any leafy greens if unavailable.

For the Marinade
• Oyster Sauce – Adds umami depth; for a vegetarian version, use mushroom-based sauces.
• Soy Sauce – Provides saltiness and flavor; use low-sodium for a healthier option.
• Sweet Dark Soy Sauce – Adds sweetness and color; replace with regular soy and a touch of sugar.
• Ground Kampot Pepper – Mild heat with aromatic qualities; substitute with freshly ground black pepper.
• Cornflour (Cornstarch) – Tenderizes meat and thickens sauces; no substitute needed for this function.
• Baking Soda – Enhances tenderness; omit if unavailable.
• Garlic (finely grated) – Imparts aromatic flavor; powdered garlic can be used in a pinch.

For the Sauce
• Oyster Sauce (same as marinade)
• Soy Sauce (same as marinade)
• Sugar – Balances flavors; use brown sugar for a deeper taste.

For the Dipping Sauce
• Lime Juice – Provides tang and acidity; vinegar can serve as a substitute but offers a different taste.
• Ground Kampot Pepper (same as above)
• Sea Salt – Enhances flavor; any fine salt can work here.

Step‑by‑Step Instructions for Cambodian Pepper Beef (Lok Lak)

Step 1: Prepare the Marinade
In a bowl, combine your thinly sliced sirloin steak with oyster sauce, soy sauce, sweet dark soy sauce, ground Kampot pepper, cornflour, baking soda, and grated garlic. Mix well until the beef is thoroughly coated. Set aside for at least 30 minutes to allow the flavors to meld, making your Cambodian Pepper Beef even more delicious.

Step 2: Mix the Sauces
While the beef marinates, prepare the sauces. In a small bowl, blend together the oyster sauce, soy sauce, and sugar for the stir-fry sauce; set this aside. For the dipping sauce, combine fresh lime juice, ground Kampot pepper, and sea salt in another bowl. This delicious tangy combination will elevate your Cambodian Pepper Beef experience.

Step 3: Heat the Wok
Place a large wok or skillet over high heat and add a splash of vegetable oil. Allow the oil to heat until it shimmers, indicating it’s hot enough for searing. This step is crucial for achieving that beautiful caramelization on your beef, ensuring it stays juicy and enhances the flavor of your Cambodian Pepper Beef.

Step 4: Sear the Beef
Once the oil is hot, carefully add the marinated beef in a single layer; avoid overcrowding the pan to achieve a nice sear. Cook for about 30 seconds on each side until you see a golden-brown char. This quick high-heat technique locks in moisture and flavor, making your beef tender and delicious.

Step 5: Toss in the Onions
After searing the beef, add the wedges of red onion to the wok. Stir-fry for a minute until they soften slightly, releasing their sweet fragrance. Next, pour in the stir-fry sauce mixture and toss everything together for another 30 seconds, ensuring the beef and onions are well coated in the rich sauce, intensifying the flavors of your Cambodian Pepper Beef.

Step 6: Rest & Serve
Once everything is cooked to your liking, remove the wok from the heat. Let the beef rest briefly before serving to keep it juicy. Arrange the beef and onion mixture on a bed of lettuce leaves, alongside fresh tomato slices. Serve your Cambodian Pepper Beef with steamed rice and the lime dipping sauce on the side for a complete, satisfying meal.

Expert Tips for Cambodian Pepper Beef

  • Hot Wok Essential: Ensure your wok is properly heated before adding the beef. A hot surface creates a perfect sear, locking in the moisture for your Cambodian Pepper Beef.

  • Avoid Overcrowding: Cook the beef in batches if necessary to prevent steaming. This guarantees a lovely char on each piece, ensuring tenderness and flavor.

  • Timing is Key: Monitor the cooking time for the beef closely; cooking for too long can lead to chewy meat. Aim for a quick sear for a medium-rare finish.

  • Fresh Ingredients Matter: Use fresh lime juice and high-quality Kampot pepper for the best flavor in the dipping sauce. Freshness enhances the overall taste profile of the dish.

  • Customize Your Spice Level: If you prefer a spicier kick, add more ground pepper to the marinades or sauces. Adjust according to your taste to make this Cambodian Pepper Beef your own.

Cambodian Pepper Beef (Lok Lak) Variations

Feel free to personalize your Cambodian Pepper Beef (Lok Lak) by exploring these delightful twists and alternatives!

  • Add Vegetables: Enhance nutrition by tossing in bell peppers, snap peas, or carrots during the stir-fry. The vibrant colors and crunch elevate both flavor and presentation!

  • Spice Level Adjustment: Tailor the heat by varying the amount of ground pepper in your marinade or sauces. A touch more can ignite a lovely warmth, while less will keep it cozy and mild.

  • Meat Alternatives: Swap out the beef for chicken, pork, or tofu to cater to different dietary preferences. Each option brings its unique flavor profile to the dish!

  • Asian Style: For a fusion twist, toss in a dash of sesame oil and serve with stir-fried noodles instead of rice. This mix adds a rich, nutty flavor that dances on your palate.

  • Herb Infusion: Experiment with fresh herbs like cilantro or Thai basil in the dipping sauce or as a garnish. Their fragrant essence can brighten up every bite.

  • Savory Sauces: Incorporate a tablespoon of hoisin sauce into your stir-fry for a deeper, richer flavor. This adds a sweet touch that nicely balances the savory beef.

  • Citrus Kick: Add a splash of orange juice to the marinade. It not only adds a fresh twist but also tenderizes the beef for that melting-in-your-mouth experience.

  • Recipe Pair: Why not try serving your Cambodian Pepper Beef with a side of Beef Stew Hearty for a flavor-packed meal, or complement it with BBQ Beef Tacos for a fun taco night?

Make Ahead Options

These Cambodian Pepper Beef (Lok Lak) recipes are perfect for meal prep enthusiasts seeking to save time during a busy week! You can marinate the beef up to 24 hours in advance, allowing the flavors to infuse deeply. Simply combine the marinade ingredients with the beef and store it in an airtight container in the refrigerator. The stir-fry and dipping sauces can also be prepared ahead; just keep them refrigerated for up to 3 days. When you’re ready to serve, heat your wok, sear the marinated beef, toss in the onions, and stir-fry with the sauces for a quick finish. This approach ensures your meal is just as delicious while giving you a stress-free cooking experience!

How to Store and Freeze Cambodian Pepper Beef (Lok Lak)

Fridge: Store any leftover Cambodian Pepper Beef in an airtight container for up to 3 days to retain freshness and flavor.

Freezer: For longer storage, freeze the cooked beef in a single layer on a baking sheet, then transfer to an airtight freezer bag for up to 3 months.

Reheating: Thaw in the fridge overnight, then reheat in a skillet over medium heat until warmed through. Add a splash of water or broth if it seems dry.

Make-Ahead Tip: Marinate the beef a day in advance and store it in the refrigerator for enhanced flavor.

What to Serve with Cambodian Pepper Beef (Lok Lak)

Elevate your dining experience by pairing this vibrant dish with complementary sides that enhance its rich flavors.

  • Steamed Jasmine Rice: This fragrant rice absorbs the savory sauce perfectly, making each bite delightfully satisfying. Serve piping hot for a wonderful contrast with the beef.
  • Cucumber Salad: A light and refreshing side, this salad adds a crunch that balances the tender beef and rich sauce, creating a delightful texture contrast.
  • Pickled Vegetables: Bright, tangy pickles cut through the richness of the Lok Lak, offering a crisp and zesty bite that invigorates your palate.
  • Garlic Bread: This warm, crispy bread is perfect for mopping up the delicious sauce, providing a simple yet indulgent accompaniment to the meal.
  • Stir-Fried Bok Choy: The slight bitterness and crunch of steamed bok choy provides a fresh counterpoint, enhancing the dish’s flavors while adding a nutrient boost.
  • Sweet and Sour Pineapple Chunks: These tropical bites offer a sweet contrast that beautifully complements the savory elements of the beef, adding a burst of flavor.
  • Coconut Milk Smoothie: This creamy drink helps cool down the kick from the pepper, making it a refreshing and delicious companion to your meal.

Let these sides take your Cambodian Pepper Beef (Lok Lak) to the next level, transforming your dinner into a symphony of textures and flavors!

Cambodian Pepper Beef (Lok Lak) Recipe FAQs

What type of beef is best for Cambodian Pepper Beef?
For the best flavor and tenderness, sirloin or striploin steak works wonderfully in Cambodian Pepper Beef (Lok Lak). If needed, flank steak can be a suitable substitute. Look for cuts that have some marbling, as this fat contributes to juiciness and flavor when cooked.

How should I store leftovers, and how long do they last?
Place leftover Cambodian Pepper Beef in an airtight container in the fridge, where it will stay fresh for up to 3 days. To keep the flavors intact, ensure the container is sealed well to prevent air exposure.

Can I freeze Cambodian Pepper Beef?
Absolutely! For freezing, first spread the cooked beef in a single layer on a baking sheet. Once frozen solid, transfer the beef to an airtight freezer bag. It can be kept in the freezer for up to 3 months. This step prevents it from clumping together, making it easier to portion later.

What if my beef turns out tough?
If your beef is tough, it may be due to overcooking. To avoid this in the future, cook the beef quickly on high heat, searing it for just 30 seconds per side. Remember, the residual heat will continue to cook the beef slightly after you remove it from the pan, so it’s best to err on the side of undercooking a bit.

Are there any dietary considerations for Cambodian Pepper Beef?
If you’re cooking for someone with dietary restrictions, consider using low-sodium soy sauce to cut back on salt. For a vegetarian option, replace beef with tofu and use mushroom-based sauces instead of oyster sauce. Always check for allergies to the specific sauces and seasonings used, especially for shellfish in oyster sauce.

Cambodian Pepper Beef (Lok Lak)

Savory Cambodian Pepper Beef (Lok Lak) Ready in 30 Minutes

Experience the vibrant flavors of Cambodian Pepper Beef (Lok Lak) in this quick and delicious stir-fry dish that is sure to impress your dinner guests.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cambodian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 lb Sirloin/Striploin Steak Tender meat providing robust flavor; flank steak can be a substitute.
  • 2 tbsp Vegetable Oil Used for frying; can substitute with olive oil.
For the Vegetables
  • 1 medium Red Onion Adds sweetness and texture; shallots can be a substitute.
  • 1 medium Tomato Provides freshness and acidity; use cherry tomatoes if needed.
  • 4 leaves Lettuce Leaves Serves as a base; any leafy greens can work.
For the Marinade
  • 2 tbsp Oyster Sauce Adds umami depth; use mushroom-based sauces for vegetarian.
  • 1 tbsp Soy Sauce Provides saltiness; use low-sodium for healthier option.
  • 1 tbsp Sweet Dark Soy Sauce Adds sweetness and color; replace with regular soy and sugar.
  • 1 tsp Ground Kampot Pepper Mild heat; substitute with black pepper.
  • 1 tbsp Cornflour (Cornstarch) Tenderizes meat; no substitute needed.
  • 1/2 tsp Baking Soda Enhances tenderness; omit if unavailable.
  • 2 cloves Garlic (finely grated) Imparts flavor; powdered garlic can be used.
For the Sauce
  • 2 tbsp Oyster Sauce Used in marinade.
  • 1 tbsp Soy Sauce Used in marinade.
  • 1 tbsp Sugar Balances flavors; use brown sugar for deeper taste.
For the Dipping Sauce
  • 2 tbsp Lime Juice Provides tang; vinegar can substitute.
  • 1 tsp Ground Kampot Pepper Used in marinade.
  • 1/2 tsp Sea Salt Enhances flavor; any fine salt can work.

Equipment

  • Wok or skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a bowl, combine thinly sliced sirloin steak with oyster sauce, soy sauce, sweet dark soy sauce, ground Kampot pepper, cornflour, baking soda, and grated garlic. Mix well and set aside for at least 30 minutes.
  2. Mix the Sauces: Blend oyster sauce, soy sauce, and sugar for the stir-fry sauce; set aside. For the dipping sauce, combine lime juice, ground Kampot pepper, and sea salt.
  3. Heat the Wok: Place a large wok or skillet over high heat, add vegetable oil and heat until shimmering.
  4. Sear the Beef: Add marinated beef in a single layer, cook for about 30 seconds on each side until golden-brown.
  5. Toss in the Onions: Add red onion wedges to the wok, stir-fry until softened. Pour in the stir-fry sauce and toss everything together.
  6. Rest & Serve: Remove from heat, let beef rest briefly. Arrange on lettuce leaves with tomato slices and serve with steamed rice and lime dipping sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 1200mgPotassium: 850mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

For best results, ensure your wok is hot before cooking the beef to achieve a perfect sear.

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