Cambodian Lok Lak Bowl
Cambodia's most popular beef dish — tender cubes of beef wok-tossed in a soy and oyster sauce glaze, served over a bed of watercress and sliced tomato with a fresh lime, salt and black pepper dipping sauce. The combination of the peppery leaves, sweet-savoury beef and sharp dipping sauce is iconic.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix dipping sauce: lime juice, coarsely ground black pepper, salt and sugar. The pepper should be chunky — the sauce should be sour, salty and peppery.
About 5 min
Mix beef with soy sauce, oyster sauce and fish sauce. Let marinate 10 minutes.
About 14 min
Heat wok over very high heat until smoking. Add oil and garlic; fry 15 seconds. Add beef in a single layer; sear 1–2 minutes. Turn and sear other side. Add sugar and stir-fry 30 seconds until caramelised.
About 14 min
Arrange watercress and tomatoes on plates. Spoon rice alongside.
About 14 min
Place lok lak beef on top of the greens. Serve the lime-pepper dipping sauce in a small bowl on the side — each bite of beef is dipped into it.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 34 g
- Carbs
- 48 g
- Fat
- 16 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 980 mg
Contains: gluten, soy, fish, shellfish
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Recipe by Boon Tools.