Entree: Cambodia – Central Culinary Region – លុកឡាក់ Lok Lak (Stir-fried marinated beef)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) beef sirloin or tenderloin, thinly sliced (~1/4 in / 6 mm)
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fish sauce (nam pla / prahok optional)
- 1 tbsp (12 g) brown sugar or granulated sugar
- 1/2 tsp (2 g) freshly ground black pepper (for marinade)
- 2 tbsp (30 ml) vegetable oil, divided
- 4 cloves garlic, minced (about 12 g)
- 1 large onion, cut into wedges (about 8 oz / 225 g)
- 4 large eggs, approx. 50 g each (for frying)
- 1 head butter or Boston lettuce, leaves separated for serving (about 8 oz / 225 g)
- 2 medium tomatoes, sliced (about 10 oz / 280 g)
- 1 small cucumber, thinly sliced (about 8 oz / 225 g)
- Lime wedges, to serve
- Optional: steamed rice, to serve
- For the pepper-lime dipping sauce:
  - 2 tbsp (30 ml) fresh lime juice
  - 1/2 tsp (2 g) coarse black pepper, freshly crushed
  - 1 tsp (6 g) sugar
  - 1/2 tsp (2.5 ml) fish sauce (optional)

Instructions

1. In a bowl combine the cornstarch, oyster sauce, soy sauce, fish sauce, brown sugar and 1/2 tsp (2 g) black pepper. Add the thinly sliced beef and toss to coat; marinate 15–30 minutes at room temperature or up to 1 hour refrigerated.
2. Mix the dipping sauce by whisking together the lime juice, crushed black pepper, sugar and optional fish sauce; taste and adjust balance of lime, pepper and sugar. Set aside.
3. Heat a large heavy skillet or wok over very high heat until smoking. Add 1 tbsp (15 ml) vegetable oil and sear the beef in a single layer in batches, 1–2 minutes per side, until browned at the edges but still tender in the center; transfer to a warm plate and keep juices in the pan.
4. Add the remaining 1 tbsp (15 ml) oil to the pan, then add the minced garlic and onion wedges and stir-fry 1–2 minutes until the onion begins to soften and garlic is fragrant.
5. Return all the beef to the pan, stir briskly to combine with the onion and pan juices, and heat through for another 30–60 seconds; remove from heat.
6. Meanwhile, quickly fry the eggs in a separate skillet to sunny-side-up or to your liking, seasoning lightly with salt.
7. Arrange the lettuce leaves on a serving platter or individual plates, top with sliced tomatoes and cucumber, then mound the cooked beef on the salad. Place a fried egg on top of each portion and garnish with lime wedges.
8. Serve immediately with the pepper-lime dipping sauce on the side and steamed rice if desired.