BEEF LOK LAK (CAMBODIAN RECIPE)

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Beef Lok Lak (Cambodian Recipe) image

I ate lots of Lok Lak on a recent holiday to Cambodia. It's similar to Vietnamese Shaking Beef although the Cambodians don't like to admit that. In Cambodia it might come with chips (fries) and a fried egg or rice-I liked the rice option. You eat it by wrapping portions of the meat and salad ingredients in a lettuce leaf, then dipping that in the dipping sauce (the best part of it I reckon). Sometimes the meat is sliced, sometimes it's cubed-I prefer slices. Semi ripe tomatoes are preferred to ripe ones, but use what you have!

Provided by JustJanS

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 17

300 g beef steaks, sliced (best you can afford)
1/4 cup light soy sauce
1 tablespoon oyster sauce
1 tablespoon tomato sauce (ketchup)
3 tablespoons sugar
1 teaspoon fresh ground black pepper
1 teaspoon fish sauce
2 garlic cloves, finely sliced
2 tablespoons vegetable oil
2 small tomatoes, sliced
1 cucumber, peeled and finely sliced
1/2 small red onion, finely sliced
lettuce, iceberg or romaine leaf
juice of a lime
2 teaspoons fresh ground black pepper
1 teaspoon salt or 1 teaspoon fish sauce
1 tablespoon water

Steps:

  • In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
  • Make dipping sauce, combine ingredients in a small bowl-set aside.
  • Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
  • Place the lettuce leaves on a seperate platter.
  • Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
  • See intro for how to eat.

Nutrition Facts : Calories 281.9, Fat 14.2, SaturatedFat 1.9, Sodium 3744.4, Carbohydrate 36.3, Fiber 3.5, Sugar 25.6, Protein 6.8

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