Cambodian Beef Lok Lak
Spice Kitchen - Asia

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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