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{ឡុកឡាក់សាច់គោ} - Lok Lak Sach Kou

Beef Lok Lak

ឡុកឡាក់សាច់គោ - {Lok Lak Sach Kou}

Preparation time - 20 mins

Cooking time - 25 mins

Beef Loc Lak (Sauté Diced Beef) is a cubed beef sauteed with seasoning and this dish is one of the French-inspired dishes in Cambodian cuisine. In Vietnam, there is almost an identical dish which is called Bò Lúc Lắc which literally translates to “shaking beef”. Beef used to be a luxury ingredient in Cambodian cuisine, therefore this dish is mostly served at formal events, such as wedding banquets. But this only happens in rural areas these days. In Cambodia this dish is served on a bed of lettuce, tomatoes and onions with a beautiful dipping sauce of lime juice, salt and black Kampot pepper.

Ingredients -Serve 6-8
  • Beef tenderloin: 1kg
  • Garlic: 8-10 cloves
  • Cooking oil: 3 Tablespoons
  • Palm sugar: 1.5 tablespoon
  • Sea salt: 1 teaspoon
  • Chinese cooking wine: 2 tablespoons
  • Oyster sauce: 2 tablespoons
  • Soy sauce: 2 tablespoons
  • Ketchup: 2 tablespoons
  • Sesame oil: 1.5 tablespoons
  • Lettuces: 500g
  • Ripe tomato: 700g
  • Onion: 600g
  • Egg: 4
Salt and Kampot Pepper sauce
  • Sea salt: 1.5 tablespoons
  • Kampot Pepper: 2 tablespoons
  • Lime juice: 5 tablespoons

Egg: Fry (sunny side up)
Garlic: finely chopped
Lettuces: Pick leaves, washed well and drained
Ripe tomato: Wash and slice
Onion: peel, wash and thinly slice
Beef tenderloin: cut into 1-inch cube and marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, ketchup and sesame. Put a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns a little. Pour marinated beef in the frying pan with all the marinate liquid. Cook it for between 5 - 7 minutes dependent on how rare you want the beef to be.
For the sauce
Black Kampot Pepper corns: Dry roast in a frying with medium-low heat for 2-3 minutes or until the fragrance is released. Grind roasted pepper and place in a bowl then add sea salt and lime juice and mix well.

To serve:
On a large serving plate, make a bed of lettuce as the first layer, sliced tomatoes as the second layer and sliced onion as the third. Pour our cooked beef over the vegetable bed and place the fried egg/s on the top. Accompany the plate with a bowl of Kampot black pepper sauce and serve with fragrant steamed rice.


Photography by Nataly Lee. 

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