Flash-seared cubes of beef on crisp salad with fried eggs and a sharp Kampot pepper-lime dipping sauce
Beef lok lak, or lok lak sach ko, is a Cambodian favorite shaped in part by French colonial-era steak cookery and thoroughly naturalized through Khmer seasoning and service. Cubed or sliced tender beef is quickly seared with garlic, soy, oyster sauce, fish sauce, sugar, and pepper, then served over lettuce, tomato, cucumber, and onion. Tuk meric—the freshly mixed dip of lime, salt, and aromatic Kampot pepper—brings the dish into focus. Rice and a fried egg are common companions. High heat and small batches matter: lok lak should taste browned and juicy rather than boiled in its marinade.
- Prep
- 30 mins
- Cook
- 15 mins
- Marinate
- 30 mins
- Total
- 1 hour 15 mins
- Serves
- 6
- Difficulty
- Intermediate
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Choose tender beef and cut it across the grain into even cubes. Mix the marinade and beef only 30 minutes before cooking. Wash and dry the lettuce thoroughly, prepare the vegetables, and portion the rice before the wok becomes hot. Mix tuk meric just before serving so the lime remains fresh and the Kampot pepper stays fragrant.
Ingredients
For the marinated beef
For the tuk meric
For the salad and eggs
For serving
Quantities change with servings; cooking times stay the same.
Equipment
- Carbon-steel wok paid link
- Large heavy skillet paid link
- Mixing bowl paid link
- Six small dipping bowls paid link
- Tongs paid link
- Flexible spatula paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
- Measuring jug paid link
Method
Marinate the beef. Combine garlic, soy sauce, oyster sauce, fish sauce, palm sugar, Kampot pepper, 30 ml oil, and cornflour, then coat the beef and refrigerate for 30 minutes.
Build the salad plates. Arrange lettuce, tomato, cucumber, and red onion on six wide plates, leaving space in the center for the hot beef.
Mix the tuk meric. Stir lime juice, cracked Kampot pepper, salt, and 5 g palm sugar until the salt dissolves, then divide among six small dipping bowls.
Fry the eggs. Heat 30 ml oil in a skillet and fry the eggs until the whites are set and the yolks reach the preferred doneness. Keep them warm.
Heat the wok. Place a wok or large heavy skillet over high heat until a drop of water evaporates immediately, then add 15 ml oil.
Sear the first batch. Add one-third of the beef in a single layer and leave it undisturbed for 45 seconds, then toss for 60 to 90 seconds until browned but still juicy.
Repeat quickly. Transfer the beef to a warm bowl and cook the remaining two batches, reheating the wok fully between each one.
Assemble the lok lak. Divide the hot beef over the prepared lettuce and vegetables and place one fried egg on each plate.
Serve immediately. Add jasmine rice and the individual bowls of tuk meric, inviting diners to dip each piece of beef in the lime-pepper sauce.
Chef’s notes
Dry beef browns better. Blot the cut surface before adding the marinade.
Crowding drops the wok temperature and makes the meat release water, so three fast batches are better than one large batch.
Cornflour is used sparingly to help the seasoning cling; a thick batter is not appropriate.
Kampot pepper is especially floral and aromatic. Crack it shortly before mixing the dip.
Prepare every plate first because the beef takes only minutes and should be eaten straight from the wok.
Tips and variations
Tenderloin gives the softest result, while sirloin offers more beef flavor at a lower cost.
Some Cambodian versions include tomato sauce or dark soy in the wok; add a small measured amount as a household variation.
The fried egg is common but optional. Omitting it still leaves the traditional beef, salad, rice, and tuk meric structure.
Chicken lok lak is a popular variation but needs full cooking to 74°C rather than the brief medium beef sear.
Do not mix the lime dip hours ahead; fresh citrus and newly cracked pepper are central to its aroma.
Serve with
Arrange the vegetables as a crisp ring and pile the glossy beef in the middle with a sunny egg partly overlapping it. Place the rice and dipping sauce within easy reach so each diner can alternate hot beef, cooling salad, and sharp peppery lime.
Storage
Lok lak is best eaten immediately. Refrigerate cooked beef separately for up to 2 days and reheat very briefly in a hot wok to 74°C. Store washed vegetables for 1 day without dressing. Make fresh eggs and tuk meric for each serving; freezing is not recommended.
Nutrition per serving (estimated)
- 720 kcal
- Calories
- 59 g
- Protein
- 58 g
- Carbohydrates
- 27 g
- Fat
- 4 g
- Fibre
Allergens
Contains egg, soy, mollusks from oyster sauce, and fish from fish sauce. Check sauces and cornflour for wheat, gluten, and other cross-contact declarations. Serve eggs fully cooked for people at higher risk from foodborne illness.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
Why is it called lok lak?
The repeated words evoke the shaking or tossing action used to move the beef in a very hot pan.
What is tuk meric?
It is a Cambodian dipping sauce centred on fresh lime juice, salt, and black pepper, ideally Kampot pepper.
Must the beef be cubed?
Cubes are common, although thin slices are also used. Even sizing matters more than one exact shape.
Why cook in batches?
A small batch preserves intense wok heat, giving the beef a browned surface without overcooking the center.
Is the fried egg traditional?
It is a common Cambodian restaurant and home accompaniment, but the dish can also be served without it.
