Cherry & Dennis Helper Habitat
Cambodian Beef Lok Lak
柬埔寨胡椒牛肉
Recipe overview
Cambodian lok lak uses briefly marinated beef cubes flash-seared in batches in a fiercely hot wok, plated with crisp lettuce, tomato and cucumber and a separate lime pepper dip.
01
Ingredients
Main ingredients
- 500 g Beef tenderloin or sirloin
- 4 cloves, minced Garlic
- 1 head Lettuce
- 2 Tomatoes
- 1 Cucumber
- 2 Limes
Beef marinade
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 tsp Fish sauce
- 1 tsp Sugar
- 4 cloves Minced garlic
- 1/2 tsp Ground black pepper
- 1 tsp Cooking oil
Sauce seasoning
- 2 tbsp Lime juice
- 1 tsp Freshly ground black pepper
- 1/2 tsp Salt
Stir-frying oil
- 1 tbsp Cooking oil
02
Tools
- Heavy wok and spatula
- Two clean plates
- Mixing bowl
- Small dipping bowl
- Knife and two boards
- Measuring spoons
- Lime juicer
- Probe thermometer
03
Steps
Step 1
Cube the beef evenly
Pat beef tenderloin or sirloin dry, cut against the grain into even 2 cm cubes and remove tough sinew so every piece cooks together over high heat.
Step 2
Marinate briefly
Mix beef with oyster sauce, soy sauce, fish sauce, sugar, garlic and black pepper, fold in 1 tsp oil and marinate at room temperature for only 10 minutes.
Step 3
Wash and drain the salad
Wash lettuce, tomatoes and cucumber with potable water and drain completely; wash hands after raw beef before touching these ready-to-eat vegetables.
Step 4
Cut and arrange the base
Cut tomatoes into wedges and cucumber into slices, then arrange with lettuce on a platter using a clean knife and board; chill briefly to keep crisp.
Step 5
Mix lime pepper dip
Stir 2 tbsp lime juice, 1 tsp freshly ground black pepper and 1/2 tsp salt until dissolved, then place the dipping bowl away from the raw-meat area.
Step 6
Heat the wok fiercely
Preheat a heavy wok over high heat for about 2 minutes, add 1 tbsp oil and swirl; start cooking when the oil shimmers but is not smoking heavily.
Step 7
Sear the first batch
Lay only half the beef in one layer without pouring in loose marinade, then leave untouched over high heat for 45 seconds to form a brown crust.
Step 8
Toss the first batch
Toss the first beef batch quickly for 45 to 60 seconds until all sides are just brown, then transfer to a clean plate before the crowded wok releases water.
Step 9
Flash-cook the second batch
Let the wok become fiercely hot again, add remaining beef and repeat the 45-second sear followed by 45 to 60 seconds of tossing.
Step 10
Return and glaze
Return the first batch, add marinade left in the bowl and toss over high heat for 30 to 45 seconds until the sauce boils and lightly coats every cube.
Step 11
Probe and rest
Require at least 63°C in the centre of the thickest intact beef cube, then rest on a clean plate for 3 minutes; cook to 71°C for high-risk diners.
Step 12
Plate with dipping sauce
Pile beef over the lettuce, tomato and cucumber and spoon on the cooked wok juices; serve lime pepper sauce separately and divide into four portions.
Common mistakes
- Wet beef or tipping all the loose marinade into the wok steams the cubes instead of searing a crust.
- Cooking all 500 g at once drops the wok temperature, releases water and toughens the beef.
- Reusing a plate, knife or board that touched loose raw beef contaminates the cooked meat and salad.
- Boiling the lime pepper dip in the wok removes its fresh acidity and loses the traditional separate dip.
Tips
Cut across the grain to shorten muscle fibres so briefly seared cubes remain easy to bite.
Wait for the wok to regain fierce heat before adding the second batch.
Drain and chill salad vegetables until plating for a crisp contrast with the hot beef.
