Cambodia / Main
Lok lak
Cubes of beef seared over high heat, on salad, with a dip of lime and black pepper.
Ingredients
- Beef sirloin, in three-centimetre cubes600 g
- Oyster sauce2 tbsp
- Soy sauce2 tbsp
- Garlic5 cloves
- Sugar1 tbsp
- Ground black pepper2 tsp
- Limes3
- Lettuce200 g
- Tomatoes3
- Cucumber1
- Red onion1
- Eggs4
- Vegetable oil40 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Marinate the beef in the oyster and soy sauces with garlic, sugar and half the pepper for twenty minutes.
Mix the lime juice with the remaining pepper and a pinch of salt; that is the dipping sauce.
Arrange the lettuce, tomato and cucumber slices and red onion rings on a platter.
Heat a pan as high as it goes and sear the beef in batches, a minute and a half each, without stirring constantly.
Fry the eggs, keeping the yolks runny.
Pile the beef on the vegetables, top with the eggs and give everyone their own small bowl of the dip.
