Main course
BEEF LOK LAK (Lok Lak Sach Ko)
Beef Lok Lak is a Cambodian dish featuring quick-seared tenderloin served over a bed of fresh lettuce, tomatoes, and onions, topped with a fried egg. The beef is marinated in a savory blend of sauces and palm sugar, then cooked hot and fast to keep it tender and juicy. A bright, tangy dipping sauce made with roasted Kampot pepper and lime juice cuts through the richness, making it a well-balanced meal. It all comes together in about 30 minutes, making it a relatively quick dinner.
34 minServes 4
Method
5 steps · 34 min total
- 01
Prep Vegetables and Eggs
Start by frying the eggs sunny-side up; set them aside once done. Finely chop the garlic. Wash the lettuce leaves thoroughly and drain them well. Thinly slice the onion and tomatoes, ready for plating. - 02
Marinate the Beef
Cut the beef tenderloin into 2–3 cm cubes. In a bowl, combine the beef with sea salt, palm sugar, white wine, oyster sauce, soy sauce, and sesame oil. Mix everything well to coat the beef evenly.
