Cambodian Beef Lok Lak

April 30, 2021

Cambodian Beef Lok Lak

This traditional Cambodian dish really lets the full flavour of the Kampot pepper sing. We love it with some fluffy Jasmine rice and a crisp side salad.


  • 500g beef, thinly sliced (rump, sirloin, ribeye or
  • fillet works great)
  • 4 garlic cloves, finely minced
  • 1 tbsp oyster sauce
  • 2 tsp black Kampot pepper


  • 1 tsp chilli powder
  • 1 tbsp ground coriander
  • 2 tsp ground turmeric
  • 5 shallots, cut in half
  • 2 garlic cloves
  • 2 lemongrass stalks, chopped
  • 1 tsp sugar
  • 2 tbsp vegetable or sesame oil
  • 1 tbsp water

To Garnish

  • 2 spring onions, chopped
  • 1 tbsp chopped coriander
  • 1 tbsp chopped mint


  1. Marinate the beef with the chopped garlic, oyster sauce and black Kampot pepper.
  2. Leave to infuse for 3-4 hours (or overnight if you can).
  3. Whisk all the ingredients for the sauce together in a bowl and set aside.
  4. Heat a large sauce until it’s smoking. Add a small splash of vegetable oil and carefully add the beef to the pan, taking care to not splash any marinade. Fry on high heat for 1 minute, add the sauce, and cook until the beef is glazed and the sauce has thickened (approximately 3 to 5 minutes).
  5. Serve immediately with a side salad and some fluffy steamed rice.

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