Lok Lak (Cambodian Shaking Beef)

About This Recipe

Lok lak — 'shaking beef' — is Cambodia's most internationally recognized main course and a dish that showcases two of the country's most prized ingredients: tender beef and the legendary black pepper of Kampot province, considered by many chefs to be the finest black pepper in the world. The dish is straightforward in execution but revelatory in flavor: beef is cut into cubes, marinated briefly in soy sauce, oyster sauce, and garlic, then wok-fried (shaken) over very high heat until charred at the edges and pink within. It is served over white rice or a bed of fresh tomatoes and lettuce with a dipping sauce of freshly cracked Kampot pepper, salt, and lime juice — a combination that makes the beef's char and the pepper's floral heat sing against the rice's plainness. Lok lak appears on every Cambodian restaurant menu from street stalls to Phnom Penh's fine-dining establishments, and each cook has their specific marinade refinements.

Ingredients

Serves 4

• 600 gbeef sirloin or tenderloin, cut into 3cm cubes
• 3 tbspoyster sauce
• 2 tbspsoy sauce
• 1 tbspdark soy sauce
• 1 tbspsugar
• 4 clovesgarlic, minced
• 1 tspKampot black pepper, coarsely cracked (or best-quality black pepper available)
• 3 tbspneutral oil
• 2tomatoes, sliced
• 2 cupsiceberg lettuce, shredded
• 1red onion, thinly sliced
• 0.5 tspKampot black pepper (for dipping sauce)
• 0.5 tspsalt (for dipping sauce)
• 3 tbsplime juice (for dipping sauce)

Instructions

1. 1

   Marinate the beef

   Combine beef cubes with oyster sauce, soy sauce, dark soy sauce, sugar, garlic, and 1 tsp cracked pepper. Toss well and marinate 15 minutes at room temperature, or up to 2 hours refrigerated.

2. 2

   Make the dipping sauce

   Stir together lime juice, salt, and 0.5 tsp cracked Kampot pepper in a small bowl. Taste — it should be salty, sour, and peppery. Set aside.

3. 3

   Prepare the base

   Arrange shredded lettuce, tomato slices, and red onion on each plate or a large platter.

4. 4

   Wok-fry the beef

   Heat oil in a wok over maximum heat until smoking. Add beef in a single layer. Do not move for 90 seconds to allow proper searing. Then toss (shake the pan) continuously for 2-3 minutes until beef is charred on all sides but still pink within.

   High heat is non-negotiable for lok lak. A flat pan over medium heat produces grey, steamed beef instead of caramelized cubes.

5. 5

   Rest briefly and serve

   Spoon beef and all juices from the wok over the lettuce base. Serve dipping sauce alongside. Eat by dipping each cube in the lime-pepper sauce.

Variations

• •

  Lok lak chicken: use boneless chicken thigh instead of beef; reduce cooking time by 1 minute.

• •

  Lok lak served with fried egg: a popular addition, the egg yolk mixes with the beef juices as you eat.

Storage

Best eaten immediately from the wok. Refrigerate up to 1 day; reheat in a very hot dry pan for 2 minutes to restore the char.

Frequently Asked Questions