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.

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Prep Time 30

Cook Time 15

Resting Time 5

Total Time 50

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

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.
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.
Heat the Wok: Place a large wok or skillet over high heat, add vegetable oil and heat until shimmering.
Sear the Beef: Add marinated beef in a single layer, cook for about 30 seconds on each side until golden-brown.
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.
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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