Mangu

lok-lak

Next Dish: Moussaka

Lok Lak is a traditional Cambodian dish, often considered a national dish of Cambodia. It primarily consists of stir-fried beef or pork, marinated in a mixture of lime juice, garlic, salt, and pepper, then served over a bed of lettuce, cucumbers, tomatoes, and onions. The dish is typically accompanied by a dipping sauce made from lime juice, salt, and black Kampot pepper. Lok Lak is often served with steamed rice and a fried egg on top.

lettuce head

fish sauce

jasmine rice

lime juice

garlic

vegetable oil

oyster sauce

soy sauce

beef steak

black pepper

chopped tomatoes

cucumber

onion

powdered sugar

Recipe

Ingredients:

  • 500g beef steak

  • 2 cloves garlic

  • 1 tablespoon sugar

  • 1 tablespoon oyster sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon vegetable oil

  • 1 teaspoon black pepper

  • 2 tomatoes

  • 1 cucumber

  • 1 onion

  • 1 lettuce head

  • 2 cups of Jasmine rice


For the Lok Lak Sauce:

  • 2 tablespoons lime juice

  • 1 tablespoon black pepper

  • 1 tablespoon fish sauce

  • 1 tablespoon sugar


Instructions:

  1. Cut the beef into thin slices.

  2. Mince the garlic and mix with sugar, oyster sauce, fish sauce, soy sauce, vegetable oil, and black pepper in a bowl. Add the beef slices and marinate for at least 30 minutes.

  3. While the beef is marinating, prepare the vegetables: slice the tomatoes, cucumber, and onion, and tear the lettuce into bite-sized pieces.

  4. Cook the Jasmine rice according to the instructions on the package.

  5. Heat a pan over high heat. Add the marinated beef and stir-fry until it's cooked to your liking.

  6. Arrange the lettuce, cucumber, tomatoes, and onions on a plate. Place the cooked beef on top.

  7. To prepare the Lok Lak sauce, mix lime juice, black pepper, fish sauce, and sugar in a bowl. Stir until the sugar is dissolved.

  8. Serve the beef with the Lok Lak sauce and Jasmine rice on the side.