Entree: Cambodia – Phnom Penh – លុកឡាក់ ➤ Lok Lak (Cambodian-style marinated stir-fried beef served with rice and a lime–black pepper dipping sauce)

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 15 min

Cook 15 min

Additional 25 min

Total 40 min

Ingredients

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

- 1 lb 4 oz (567 g) beef tenderloin or sirloin, cut into 1/2-inch (1 cm) cubes
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) granulated sugar or palm sugar
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 small shallot, minced
- 1 tsp (5 g) freshly ground black pepper, plus more for serving
- 1 tbsp (15 ml) vegetable oil for marinade
- 2 tbsp (30 ml) vegetable oil for cooking
- 4 large eggs, approx. 1 3/4 oz (50 g) each
- 4 cups (960 ml) steamed jasmine rice, to serve
- 1 head lettuce, leaves separated for plating
- 1 cucumber, thinly sliced
- 2 tomatoes, sliced
- For the lime-pepper dipping sauce: juice of 2 limes (about 3 tbsp (45 ml)) mixed with 1 tsp (5 g) coarse black pepper and 1 tsp (5 ml) fish sauce; adjust to taste

Show original ingredient measurements

- 1 lb 4 oz (567 g) beef tenderloin or sirloin, cut into 1/2-inch (1 cm) cubes
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) granulated sugar or palm sugar
- 2 cloves (6 g) garlic, minced
- 1 small shallot, minced
- 1 tsp (5 g) freshly ground black pepper, plus more for serving
- 1 tbsp (15 ml) vegetable oil for marinade
- 2 tbsp (30 ml) vegetable oil for cooking
- 4 large eggs, approx. 50 g each
- 4 cups (960 ml) steamed jasmine rice, to serve
- 1 head lettuce, leaves separated for plating
- 1 cucumber, thinly sliced
- 2 tomatoes, sliced
- For the lime-pepper dipping sauce: juice of 2 limes (about 3 tbsp / 45 ml) mixed with 1 tsp (5 g) coarse black pepper and 1 tsp (5 ml) fish sauce; adjust to taste

Instructions

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

1. In a bowl combine soy sauce, oyster sauce, fish sauce, sugar, minced garlic, minced shallot, 1 tsp (5 ml) ground black pepper, and 1 tbsp (15 ml) vegetable oil. Add the beef cubes, toss to coat, and marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
2. Prepare the lime-pepper dipping sauce by whisking lime juice, coarse black pepper, and fish sauce in a small bowl; set aside and taste-adjust.
3. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or wok over high heat until hot but not smoking.
4. Add the marinated beef in a single layer (work in batches if needed) and sear quickly, stirring, until browned on the outside and cooked to desired doneness, about 2–4 minutes for medium-rare to medium.
5. Remove beef to a warm plate. In the same pan, quickly sear tomato slices briefly if you like them warmed, then return beef to the pan to reheat for 30 seconds and toss with any pan juices.
6. In a separate skillet, fry the eggs sunny-side up (one per serving) until whites are set and edges are crisp.
7. To serve, mound steamed jasmine rice on plates, arrange lettuce leaves, cucumber, and tomato alongside. Top rice with the seared beef and a fried egg, sprinkle freshly cracked black pepper, and serve the lime-pepper dipping sauce on the side.

1. In a bowl combine soy sauce, oyster sauce, fish sauce, sugar, minced garlic, minced shallot, 1 tsp ground black pepper, and 1 tbsp vegetable oil. Add the beef cubes, toss to coat, and marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
2. Prepare the lime-pepper dipping sauce by whisking lime juice, coarse black pepper, and fish sauce in a small bowl; set aside and taste-adjust.
3. Heat 2 tbsp vegetable oil in a large heavy skillet or wok over high heat until hot but not smoking.
4. Add the marinated beef in a single layer (work in batches if needed) and sear quickly, stirring, until browned on the outside and cooked to desired doneness, about 2–4 minutes for medium-rare to medium.
5. Remove beef to a warm plate. In the same pan, quickly sear tomato slices briefly if you like them warmed, then return beef to the pan to reheat for 30 seconds and toss with any pan juices.
6. In a separate skillet, fry the eggs sunny-side up (one per serving) until whites are set and edges are crisp.
7. To serve, mound steamed jasmine rice on plates, arrange lettuce leaves, cucumber, and tomato alongside. Top rice with the seared beef and a fried egg, sprinkle freshly cracked black pepper, and serve the lime-pepper dipping sauce on the side.