lok lak
Lok Lak
Prep Time
30 mins
Cook Time
15 mins
Resting Time
1 hr
Total Time
45 mins
 
Lok lak is a dish of French and Chinese influence, which is popular in Cambodia and Vietnam. It is prepared with marinated and sautéed beef, served with rice or fries, and a salad.
Course: Main Course
Cuisine: Asian, Cambodian, Vietnamese
Servings: 4 people
Author: Sabrina Gérard
Ingredients
  • lb beef steak , sliced
  • 3 tablespoons vegetable oil
  • 4 scallions , chopped
For the marinade
  • 3 tablespoons tomato sauce
  • 3 tablespoons soy sauce
  • 3 cloves garlic , chopped
  • ¼ teaspoon salt
  • 5 tablespoons fish sauce
  • ¼ teaspoon Kampot pepper
  • 2 tablespoons sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon chicken broth powder
  • 2 teaspoons potato starch (or cornstarch)
  • 3 teaspoons paprika
For the sauce
  • Juice of 5 limes
  • 3 tablespoons cold water
  • ¼ teaspoon salt
  • 2 cloves garlic , chopped
  • 2 teaspoons sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • ½ teaspoon Kampot pepper
Sides
  • A few leaves lettuce
  • 2 ​​tomatoes , sliced
  • Steamed white rice
Instructions
  1. Mix all the marinade ingredients in a salad bowl, add the meat and stir well.
  2. Marinate the meat for 1 hour in the refrigerator.
  3. Heat the 3 tablespoons of vegetable oil in a wok or pan and fry the chopped scallions over medium heat until they turn light brown.

  4. Add the meat, mix well and sauté for 5 to 10 minutes.
  5. In a bowl, stir all the ingredients of the lok lak sauce vigorously.
  6. Prepare large plates.
  7. In each plate, place a bed of lettuce leaves and a few slices of tomato.
  8. Place the meat on the lettuce leaves and sliced ​​tomatoes.
  9. Serve with steamed white rice.
  10. Place a small bowl of lok lak sauce on the side or the center of each plate.