Cambodian Zesty Black Pepper Beef (Lok Lak)
This Week 34 special brings the vibrant street flavors of Cambodia to your kitchen with this iconic and savory Black Pepper Beef. It is an exciting blend of tender seared steak served over a crisp, fresh salad, paired with a signature zesty lime-pepper dipping sauce that makes every bite pop.
Ingredients
- Beef sirloin or ribeye (cubed)600 g
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Fish sauce1 tbsp
- Brown sugar1 tbsp
- Garlic cloves (minced)4 pcs
- Butter lettuce1 head
- Large tomatoes (sliced)2 pcs
- Red onion (thinly sliced)0.5 pcs
- Limes (for juice)2 pcs
- Freshly cracked black pepper2 tsp
- Salt1 tsp
Instructions
In a medium bowl, toss the cubed beef with soy sauce, oyster sauce, fish sauce, brown sugar, half of the minced garlic, and a teaspoon of black pepper. Let it marinate for at least 15 minutes.
On a large serving platter, arrange a bed of lettuce leaves. Top with the sliced tomatoes and red onions. This fresh base provides a cooling contrast to the savory beef.
In a small bowl, whisk together the lime juice, salt, and the remaining teaspoon of coarse black pepper. This 'Tuk Meric' sauce is the soul of the dish.
Heat a wok or large skillet over high heat with a tablespoon of oil. Add the remaining garlic until fragrant, then sear the beef in two batches for 2-3 minutes until caramelized and medium-rare.
Transfer the hot, sizzling beef immediately onto the prepared salad platter. Serve family-style, dipping the meat and vegetables into the lime-pepper sauce as you eat.
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