Cambodian Beef Lok Lak Stir-Fry

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Lok Lak is one of Cambodia's most beloved comfort dishes: tender cubes of beef marinated in soy, oyster sauce, and cracked black pepper, then quickly seared in a hot wok with onions and tomato. The stir-fry is served over steamed jasmine rice and topped with a fried egg, accompanied by a sharp lime-pepper dipping sauce called tuk meric that cuts through the savory richness.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 7 gSugar
• 40 gProtein
• 1180 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 5.2 mgIron
• 22 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the beef and marinade

• 1.5 lbs beef sirloin or tenderloin, cut into 1-inch cubes
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons granulated sugar
• 4 cloves garlic, finely minced
• 2 teaspoons freshly cracked black pepper
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil

For the stir-fry

• 2 tablespoons vegetable oil
• 1 large yellow onion, cut into 1-inch chunks
• 1 large ripe tomato, cut into wedges
• 2 cloves garlic, lightly smashed
• 1 tablespoon unsalted butter
• 1 teaspoon soy sauce for finishing

For the lime-pepper dipping sauce (tuk meric)

• 1/3 cup fresh lime juice (about 3 limes)
• 1 teaspoon fine sea salt
• 2 teaspoons freshly cracked black pepper
• 1 small garlic clove, finely grated

For serving

• 3 cups hot steamed jasmine rice
• 4 large eggs
• 1 head butter lettuce, leaves separated
• 1 cucumber, thinly sliced
• 1 tomato, sliced into rounds
• Fried shallots or sliced raw red onion for garnish

Directions

1. In a large bowl, combine the beef cubes with soy sauce, oyster sauce, sugar, minced garlic, cracked pepper, and cornstarch. Toss well to coat, then cover and marinate for at least 20 minutes (or up to 2 hours in the refrigerator) to let the flavors penetrate.
2. While the beef marinates, prepare the tuk meric sauce by whisking together the lime juice, salt, pepper, and grated garlic in a small bowl. Taste and adjust the salt or lime until it is bright, salty, and noticeably peppery. Set aside.
3. Heat 2 tablespoons of oil in a large wok or heavy skillet over high heat until just smoking. Add the marinated beef in a single layer and sear undisturbed for 60-90 seconds to develop a deep brown crust.
4. Toss the beef for another 60 seconds until it is just cooked through but still juicy inside. Transfer the beef to a clean plate and tent loosely with foil to keep warm.
5. Reduce the heat to medium-high. Add the onion chunks, smashed garlic, and tomato wedges to the same wok with 1 tablespoon of butter. Stir-fry for about 2 minutes until the onions are slightly charred at the edges and the tomato begins to soften but still holds its shape.
6. Return the seared beef and any collected juices to the wok, add the finishing teaspoon of soy sauce, and toss everything together for about 30 seconds just to heat through and coat in the pan glaze.
7. Meanwhile, fry the eggs in a small nonstick skillet with a touch of oil until the whites are crisp at the edges and the yolks remain runny. To assemble, mound hot jasmine rice on each plate, pile the lok lak beef alongside, and top with a fried egg. Garnish with fried shallots.
8. Serve immediately with the butter lettuce, cucumber, tomato slices, and the small bowl of tuk meric sauce. Diners tear lettuce into wraps, dip the beef into the lime-pepper sauce, and balance each bite with rice and vegetables.

Cook’s Notes

• Marinate the beef for at least 20 minutes so the cornstarch lightly coats each cube and creates that signature glossy, restaurant-style glaze when seared.
• Get your wok or skillet ripping hot before adding the beef – this is a fast stir-fry and high heat is what gives lok lak its smoky char without overcooking the meat.
• Do not skip the tuk meric dipping sauce; its sharp lime and aggressive black pepper are the soul of the dish and balance the rich, savory beef.
• If sirloin is unavailable, use ribeye or flat iron steak for an even more tender result, but always cut against the grain into uniform cubes.
• For a lower-carb version, serve the lok lak over cauliflower rice or wrapped in butter lettuce leaves with a squeeze of the dipping sauce.

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