Beef Lok Lak
Cambodia's peppery stir-fry: marinated beef seared fast and served over watercress with a lime-and-Kampot-pepper dipping sauce.
What it is
Cambodia's peppery stir-fry: marinated beef seared fast and served over watercress with a lime-and-Kampot-pepper dipping sauce. Ingredients: beef (tender cut), garlic, soy sauce, oyster sauce, fish sauce, palm sugar, Kampot black pepper, watercress or lettuce, tomatoes, red onion, eggs (optional), lime. Recipe: 1) Marinate beef in sauces, garlic, pepper and sugar. 2) Sear in a smoking wok in batches — never stew it. 3) Rest the meat. 4) Arrange over watercress and vegetables. Serve: with the lime-pepper dip and steamed rice; a fried egg on top is beloved. Flavor: caramelised beef, citrus-pepper bite. History: lok lak's family tree reaches Vietnam's bo luc lac (French colonial currents), but Kampot pepper and the lime dip make it Cambodia's own icon. See also: Fish Amok, Samlor Korko.
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