Stir-fried beef with lime sauce and fresh vegetables
Lok lak is a popular Khmer dish featuring tender stir-fried beef coated in a tangy lime and fish sauce, served with fresh salad vegetables and dipping sauce.
Serves 4
Combine lime juice, fish sauce, minced garlic, and 2 tbsp water in a small bowl. Taste and adjust balance of flavors.
This is the signature sauce for the dish
Heat oil in a wok or large skillet over high heat until very hot and smoking slightly.
High heat is essential for proper searing
Add sliced beef to the hot wok and cook for 2-3 minutes, stirring constantly, until seared on outside but still medium-rare inside. Add sliced onion in last minute.
Don't overcrowd the pan or beef will steam instead of sear
Arrange fresh vegetables on a plate, top with hot stir-fried beef, and serve with the lime dipping sauce on the side.
Slice beef against the grain for maximum tenderness
Wok must be extremely hot for proper searing
Serve immediately while beef is hot
Use chicken, pork, or shrimp instead of beef
Add mushrooms or peppers for extra vegetables
Make spicy version by adding minced chilies to sauce
Best served fresh. Leftover keeps refrigerated for 1-2 days.
Lok lak represents Khmer modern cuisine, incorporating French stir-fry influences into traditional Cambodian flavors.
Overcooking or not slicing against the grain causes toughness. Use high heat and slice thinly.
Yes, a 30-minute marinade in fish sauce and lime will add flavor.
Per serving · 4 servings total
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