BEEF LOK LAK (Lok Lak Sach Ko)

Name: BEEF LOK LAK (Lok Lak Sach Ko)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg Beef Tenderloin; 5 cloves Garlic; 2 tablespoons Oil; 1.5 tablespoon Palm Sugar; 1 tsp Sea Salt; 2 tablespoons White Wine; 2 tablespoons Oyster Sauce; 2 tablespoons Soy Sauce; 1.5 tablespoon Sesame Seed Oil; 500g Lettuce; 400g Tomato; 200g Onion; 4 Eggs; 1.5 tablespoon Sea Salt; 1 tablespoon Kampot Pepper; 1 tablespoon Lime juice

Non-Veg📍Authentic Indian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Beef

Ingredients for BEEF LOK LAK (Lok Lak Sach Ko)

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Beef Tenderloin

1 kg

Garlic

5 cloves

Oil

2 tablespoons

Palm Sugar

1.5 tablespoon

Sea Salt

1 tsp

White Wine

2 tablespoons

Oyster Sauce

2 tablespoons

Soy Sauce

2 tablespoons

Sesame Seed Oil

1.5 tablespoon

Lettuce

500g

Tomato

400g

Onion

200g

Eggs

Sea Salt

1.5 tablespoon

Kampot Pepper

1 tablespoon

Lime juice

1 tablespoon

Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes.

Step-by-Step Instructions

Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes.

Cut the beef tenderloin into 2–3 cm cubes. Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil. Mix well.

Heat a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns lightly. Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.

Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant. Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice. Mix well.

On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions. Spoon the cooked beef over the vegetables and place fried eggs on top. Serve with the Kampot pepper sauce and fragrant steamed rice.

Sear hot and fast, Lok Lak is at its best when the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.