Method
- Marinate beef cubes with oyster sauce, soy sauce, fish sauce, palm sugar, cracked Kampot peppercorns, garlic and 1 tbsp lime juice. Rest 30 minutes.
- Make the dipping sauce: whisk cracked Kampot peppercorns, lime juice and salt in a small bowl. The sauce should taste sharp citrus with a deep peppery bite.
- Heat oil in a wok over the highest possible flame. Add the marinated beef and any marinade liquid in a single layer. Sear for 90 seconds without disturbing.
- Toss vigorously for 2 more minutes — the beef should colour deeply on the outside but stay pink in the middle. The high heat is essential; cooking the beef low produces a steamed result.
- Pile lettuce leaves and sliced tomato and cucumber on a plate. Spoon the seared beef on top with all its sauce.
- Serve with the peppercorn-lime dipping sauce alongside, plus white rice and (optionally) a sunny-side fried egg on top. To eat: take a beef cube, dip in the peppercorn-lime sauce, eat with rice or wrap in a lettuce leaf.
Common questions
Can Beef Lok Lak be made ahead?
Beef Lok Lak is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Beef Lok Lak spicy?
Beef Lok Lak as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Beef Lok Lak vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Beef Lok Lak to make at home?
Beef Lok Lak is approachable for a home cook with basic stove skills — total time about 38 minutes, no special technique required.
Can Beef Lok Lak be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Lok lak — the name comes from a Khmer word for 'shaken' — is one of Cambodia's defining modern dishes, found at every Phnom Penh restaurant from cheap canteens to upscale dining. The Kampot peppercorn is the regional signature; the Cambodian peppers grown around Kampot province are some of the finest in the world, with a piney, citrus quality that elevates lok lak from a generic stir-fry. The lettuce-and-tomato base is European in origin (a French colonial holdover); the Khmer dipping sauce is what makes it Cambodian.
