Zesty Cambodian Beef Lok Lak
This week's recommendation brings the vibrant street flavors of Cambodia to your kitchen with tender seared beef in a savory-sweet glaze. Served over crisp lettuce and tomatoes with a signature lime-pepper dipping sauce, it is an exciting and refreshing dinner choice.
Ingredients
- Beef sirloin or ribeye, cubed600 g
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Brown sugar1 tsp
- Garlic cloves, minced3 stk
- Black pepper, freshly ground1 tsp
- Limes2 stk
- Butter lettuce head1 stk
- Red onion, thinly sliced1 stk
- Large tomatoes, sliced2 stk
Instructions
In a bowl, combine the beef cubes with soy sauce, oyster sauce, brown sugar, and half of the minced garlic. Toss well and let it marinate at room temperature for 10 minutes.
Whisk together the juice of the limes with the black pepper and a pinch of salt in a small bowl. This 'Tuk Meric' sauce provides the essential zesty punch for the dish.
Heat a large wok or skillet over high heat with a splash of oil. Add the remaining garlic and then the beef in a single layer. Sear for 3-5 minutes until browned and caramelized, shaking the pan frequently.
Arrange a bed of lettuce leaves, tomato slices, and onion rings on a large platter. Pile the hot seared beef in the center and serve immediately with the lime-pepper dipping sauce on the side.
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