Entree: Cambodia – Coastal Cambodia – លុកឡាក់ ➤ lok lak (Cambodian sautéed marinated beef cubes served with a lime-and-black-pepper dipping sauce and rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef sirloin or flank steak, thinly sliced into bite-size strips
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) granulated sugar
- 3 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil for marinade
- 2 tbsp (30 ml) vegetable oil for cooking
- 1 small shallot, thinly sliced
- 1/2 tsp (1 g) freshly ground black pepper, plus more for the dipping sauce
- 2 tbsp (30 ml) lime juice (from about 2 limes)
- 1/2 tsp (3 g) salt (for dipping sauce) or to taste
- 4 large eggs, approx. 1 3/4 oz (50 g) each
- 2 cups (380 g) jasmine rice, uncooked (to serve)
- Lettuce leaves, cucumber and tomato slices, for serving
- 1 tbsp (15 ml) neutral oil or butter for frying eggs (optional)

Show original ingredient measurements

- 1 lb (454 g) beef sirloin or flank steak, thinly sliced into bite-size strips
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) granulated sugar
- 3 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil for marinade
- 2 tbsp (30 ml) vegetable oil for cooking
- 1 small shallot, thinly sliced
- 1/2 tsp (1 g) freshly ground black pepper, plus more for the dipping sauce
- 2 tbsp (30 ml) lime juice (from about 2 limes)
- 1/2 tsp (3 g) salt (for dipping sauce) or to taste
- 4 large eggs, approx. 50 g each
- 2 cups (380 g) jasmine rice, uncooked (to serve)
- Lettuce leaves, cucumber and tomato slices, for serving
- 1 tbsp (15 ml) neutral oil or butter for frying eggs (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the soy sauce, oyster sauce, fish sauce, sugar, minced garlic, and 1 tbsp (15 ml) vegetable oil in a bowl; add the sliced beef and shallot, mix well, and marinate for at least 20 minutes at room temperature or up to 2 hours refrigerated.
2. Meanwhile, cook the jasmine rice according to package instructions and prepare the lime-pepper dipping sauce by whisking 2 tbsp (30 ml) lime juice with 1/2 tsp (2.5 ml) salt and 1/2 tsp (2.5 ml) freshly cracked black pepper; adjust to taste.
3. Heat a large wok or heavy skillet over very high heat until smoking slightly; add 2 tbsp (30 ml) vegetable oil and swirl to coat.
4. Drain the beef from the marinade (reserve the marinade), then stir-fry the beef in a single layer in two quick batches so it sears without stewing, about 1–2 minutes per side until just cooked; return all beef to the pan and add a splash (about 1 tbsp (15 ml)) of the reserved marinade if needed to glaze.
5. In a separate skillet, fry the eggs sunny-side up or to your preference using 1 tbsp (15 ml) oil or butter.
6. To serve, arrange steamed rice and crisp lettuce on plates, pile the hot beef on top or beside the rice, add cucumber and tomato slices, top with a fried egg if using, and present the lime-and-pepper dipping sauce alongside for dipping each bite.

1. Combine the soy sauce, oyster sauce, fish sauce, sugar, minced garlic, and 1 tbsp vegetable oil in a bowl; add the sliced beef and shallot, mix well, and marinate for at least 20 minutes at room temperature or up to 2 hours refrigerated.
2. Meanwhile, cook the jasmine rice according to package instructions and prepare the lime-pepper dipping sauce by whisking 2 tbsp lime juice with 1/2 tsp salt and 1/2 tsp freshly cracked black pepper; adjust to taste.
3. Heat a large wok or heavy skillet over very high heat until smoking slightly; add 2 tbsp vegetable oil and swirl to coat.
4. Drain the beef from the marinade (reserve the marinade), then stir-fry the beef in a single layer in two quick batches so it sears without stewing, about 1–2 minutes per side until just cooked; return all beef to the pan and add a splash (about 1 tbsp / 15 ml) of the reserved marinade if needed to glaze.
5. In a separate skillet, fry the eggs sunny-side up or to your preference using 1 tbsp oil or butter.
6. To serve, arrange steamed rice and crisp lettuce on plates, pile the hot beef on top or beside the rice, add cucumber and tomato slices, top with a fried egg if using, and present the lime-and-pepper dipping sauce alongside for dipping each bite.