CAMBODIAN PEPPER BEEF (LOK LAK)
Super tender bites of beef coated with pepper and this beautiful sauce ….boy it really packs a punch in flavor!!
It consists of beef cut into pieces, marinated and then sautéed in a wok before being served on a bed of green salad with slices of tomatoes and cucumber that bring freshness to the dish. This traditional Cambodian beef dish really highlights the citrus heat of the Kampot peppercorns. BUT because it wasn’t available here in Dubai I substituted with regular black peppercorns.
This dish can also be topped with a crispy fried egg if you like.
It is accompanied by rice as well as a lime and black pepper sauce in which the meat can be dipped before eating. A culinary journey!
Its best to use freshly ground pepper rather then powdered version as I like the texture of it being rough because the beautiful little peppers explodes in your mouth as you bite int it with the steak.
WHAT IS THE ORIGIN OF LOK LAK?
Lok lak is so popular in Cambodia that you could think it is originally from there, but it actually comes from Vietnam, where it is called bò lúc lắc. Bò means “beef” and lúc lắc means “stir” or “shake”. This term evokes the movement of the diced meat in the wok. Bò lúc lắc is an example of the French influence exercised during the period of Indochinese colonization. In particular, beef was introduced to Vietnamese cuisine, as well as green salad, which replaces aromatic herbs.
Sometimes, the beef was accompanied by fries, for a very French variant but it is rather rice that was served, with tomato and onions rather than plain. Because of the use of chopsticks in Vietnamese cuisine, the steak in the bò lúc lắc is cut into pieces.
Finally, bò lúc lắc traveled to neighboring Cambodia where it was slightly adapted and eventually became even more popular than in Vietnam!
INGREDIENTS
500g (1 lb) sirloin/striploin steak, cut into roughly 3cm/1½ inch cubes
1 tbsp vegetable oil
1 red onion, cut into wedges
1 tomato, sliced
lettuce leaves to serve
steamed rice to serve
Marinade:
1 tbsp oyster sauce
1 tbsp soy sauce
2 tsp sweet dark soy sauce
1 tsp freshly ground black pepper
1 tsp cornflour (cornstarch)
½ tsp baking soda
2 garlic cloves, finely grated
Stir-fry sauce:
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
Dipping sauce:
3 tbsp lime juice
1 tsp freshly ground black pepper
1 tsp sea salt
INSTRUCTIONS
STEP 1
Combine the beef with all the marinade ingredients. Mix well.
STEP 2Combine the stir-fry sauce ingredients. Set aside for later.
STEP 3
Combine the dipping sauce ingredients. Set aside until ready to serve.
STEP 4
Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef and spread out in the pan. Sear for about half a minute and then toss. Repeat another 3 times until the beef is starting to char. Add the onions and toss through for a few seconds. Add the stir-fry sauce mixture and toss for another half a minute (for medium beef) or longer for well done. Turn the heat off and allow the beef to rest in the pan for about a minute.
STEP 5
In the meantime, spread the lettuce leaves out on a serving plate. Top with slices of tomato. Then top with the beef. Serve with steamed rice and the dipping sauce. ENJOY
