About
"Cambodian food is a symphony of flavors, a dance of contrasting textures, and a celebration of fresh, local ingredients."
Lok Lak is a popular Cambodian dish known for its delicious flavors and simplicity. It consists of thinly sliced, stir-fried beef or sometimes other meats, typically served over a bed of fresh lettuce, cucumber, and tomato, often accompanied by a dipping sauce. The dish is beloved for its balance of flavors, combining savory and slightly sweet tastes with a hint of tanginess.
Lok Lak has a somewhat elusive history, with origins that are not precisely documented. It's believed to have been influenced by various culinary traditions, including Khmer, Chinese, and Vietnamese.
Cambodian cuisine, in general, has been shaped by centuries of trade, cultural exchange, and regional influences. Lok Lak may have been inspired by Chinese stir-fry dishes, but it has developed its own unique Cambodian twist over time. The dish's popularity has grown in Cambodia and internationally, becoming a beloved item on many Cambodian restaurant menus worldwide.
The exact history of Lok Lak may be challenging to pinpoint, but its appeal is unmistakable. The combination of tender meat, vibrant vegetables, and flavorful sauces has made it a staple in Cambodian cuisine and a favorite among locals and tourists alike.
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INGREDIENTS
For the Beef:
1 pound (450g) beef sirloin, shortrib or tenderloin, cut into 1-inch cubes
5 cloves garlic, minced
2 tablespoons oyster sauce
2 tablespoons soy sauce
1.5 tablespoon sugar
2 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon crushed black pepper (Kampot Variety)
1 tablespoon vegetable oil for cooking
For the Garnish:
4 cups fresh lettuce leaves (bib or romaine)
1 cup sliced cucumber
1 cup sliced tomatoes
1 red onion, thinly sliced
Fresh herbs like mint and cilantro (optional)
For the Dipping Sauce:
2 tablespoons lime juice
2 clove garlic, minced
1 tablespoon black pepper, crushed
1 teaspoon flakey salt
1-2 Thai bird's eye chilies, finely chopped (adjust to your spice preference)
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Instructions
A pepper heavy beef stir fry
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In a bowl, mix the oyster sauce, soy sauce, sugar, salt, and black pepper.
Prepare the dipping sauce. In a small bowl, combine lime, pepper, salt minced garlic, and chopped bird's eye chilies. Adjust the chili quantity according to your spice preference. Set the dipping sauce aside.
Heat a wok or a large skillet over high heat. Add the vegetable oil and let it get hot.
Once the oil is hot, add in garlic, cooking for 15-20 seconds and then add the beef cubes to the wok in a single layer, allowing them to sear and develop a crust. Avoid overcrowding the wok; you may need to cook the beef in batches.
Cook the beef for about 2-3 minutes on each side for medium-rare or longer if you prefer it well done.
Add in chopped red onion, continuing to stir fry, followed by the sauce.
Cook down for 1 minutes and then add in corn starch and water mixture.
Cook until thick and rich.
In a large serving platter, arrange the fresh lettuce, sliced cucumber, tomatoes, and red onion. You can also add fresh herbs like mint and cilantro for extra flavor.
Place the cooked beef cubes on top of the salad.
Drizzle the dipping sauce over the beef and the salad, or you can use the leaves to make a lettuce roll for dipping..
Serve the Cambodian shaking beef immediately while it's still hot, and enjoy!
