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Meat, South and Southeast Asian

Beef lok lak with rice

Beef lok lak is a Cambodian dish of pepper seared beef served over lettuce and tomatoes with rice, for 4 people in 35 minutes. It's an easy recipe, at €3.60 per serving. The key is searing the beef over very high heat so the center stays pink and tender, then dipping it in a lime pepper sauce right before eating.

Tonight, Cambodia comes to your table with lok lak, tender beef seared with black pepper, over lettuce and tomatoes, with its lime pepper dipping sauce.

Beef lok lak with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Lok lak is beef marinated then seared fast in a scorching hot pan, so the pieces turn deeply browned outside while staying pink inside. Soy sauce and oyster sauce build a salty, deep base, black pepper adds bite, and the freshness comes from lettuce, tomatoes and lime juice poured on at the last moment. It's a simple balance of grilled meat and raw vegetables, the kind of dish Cambodians eat on any given day.

It's a great weeknight recipe because it moves fast once the beef has marinated, and it's a nice change from the usual dinners without needing any special equipment. Kids generally like the slightly sweet and salty edge of the beef, and everyone can control how much lime pepper sauce they add. Mon Chou built this version to stay true to the dish, with ingredients you can actually find.

The ingredients

4 people

Butcher

  • Sirloin or rump steak 600 g

Fruits and vegetables

  • Garlic 4 cloves
  • Tomatoes 3
  • Lettuce 1
  • Red onion 1
  • Lime 2

Pantry

  • Jasmine riceoften in the pantry 300 g
  • Soy sauceoften in the pantry 3 tbsp
  • Oyster sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Black pepperoften in the pantry 2 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Fine saltoften in the pantry 1 tbsp

Allergens Soy, Gluten, Mollusks

The step by step recipe

  1. Cut the beef into three centimeter cubes and marinate it with the soy sauce, oyster sauce, sugar, chopped garlic and half the pepper. 15 min

    Don't marinate longer than this, the salt in the soy sauce would toughen the meat.

  2. Wash the lettuce, slice the tomatoes into rounds and the red onion into thin strips, arrange everything on the plates.

    Soak the onion in cold water for ten minutes, it softens its sharp bite.

  3. Cook the rice in salted water, then cover it. 12 min

    A splash of vinegar or lemon in the cooking water keeps the grains nice and white.

  4. Sear the beef over very high heat in very hot oil, in two batches, without stirring it too much. 8 min

    Let each side brown for a full minute without moving it, the center stays pink and tender.

  5. Make the sauce by mixing the salt, remaining pepper and lime juice. Set the beef on the lettuce and serve with the rice.

    Pour the sauce into a small bowl, everyone dips their meat in it right before eating.

Our tips to get it right

  • Take the beef out of the fridge fifteen minutes before cooking, cold meat cools down the pan and keeps you from getting a real sear.
  • Heat the oil until it just starts to shimmer before adding the beef, that's what gives lok lak its signature caramelized crust.
  • Drain the marinated beef well before searing it, too much liquid in the pan will steam the meat instead of browning it.

The variations

  • Swap the sirloin for sliced chicken breast, it will cook a bit faster.
  • For a vegetarian version, use button mushrooms or firm tofu cut into cubes, marinated the same way.
  • To speed things up for hungry kids, serve the rice and beef without the lettuce, with a few tomato wedges on the side.

What to serve it with

  • Unsweetened iced green tea
  • Fresh cucumber slices
  • Green papaya salad

Storage

Cooked beef keeps for two days in the fridge in a sealed container, kept separate from the lettuce and tomatoes. Reheat it in a hot pan for about a minute so it doesn't overcook. Cooked rice freezes well, and so does the raw marinated beef, for up to two months.

Questions about this dish

Can you marinate the beef ahead of time?

Yes, you can marinate the beef up to two hours ahead, no longer. Beyond that, the salt in the soy sauce starts to toughen the meat and change its texture.

What cut of beef works if I don't have sirloin?

Rump steak works just as well, it's actually one of the two cuts this recipe calls for. Hanger steak or flank steak, sliced thin, also work for a quick sear.

Can I replace the oyster sauce if I don't have any?

You can swap it for an extra tablespoon of soy sauce plus a pinch more sugar. The flavor will be a touch less deep, but the dish still works.

Is lok lak kid friendly?

Yes, the beef is lightly sweet and salty with no heat, which kids generally enjoy. Serve the lime pepper sauce on the side so everyone can add as much as they like.

How long does it take to make a beef lok lak, the Cambodian specialty, with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef lok lak, the Cambodian specialty, with rice?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef lok lak, the Cambodian specialty, with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, mollusks. Always check the labels of the products you buy.

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