Stir-fried marinated beef with lime-pepper dipping sauce
Cambodian Lok Lak
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
3
3 servings
Difficulty
Easy
Cost
Moderate
$$
Cambodian Lok Lak
Stir-fried marinated beef with lime-pepper dipping sauce
★4.6(8)
Tender cubes of marinated beef seared in a sweet-savory sauce and served over lettuce, tomato, and onion with a tangy lime and black pepper dipping sauce. Cambodia's most popular stir-fry.
15m
Prep Time
8m
Cook Time
23m
Total Time
3
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Lok lak is Cambodia's answer to steak and salad — cubes of tender beef tossed in a caramelized sauce, served over fresh vegetables with a punchy lime and Kampot pepper dip on the side.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Cambodian Lok Lak special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb beef tenderloin or sirloin, cubed
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 3 limes, juiced
- 1 tbsp freshly cracked black pepper (preferably Kampot)
Instructions
- 1
Marinate beef cubes with oyster sauce, soy sauce, and sugar for 15 minutes.
- 2
Make the dipping sauce by mixing lime juice, black pepper, and a pinch of salt.
- 3
Heat oil in a wok or skillet over the highest heat until smoking.
- 4
Sear beef cubes in a single layer for 1-2 minutes per side — do not overcrowd.
- 5
Serve beef over a bed of lettuce, sliced tomatoes, and onion rings with the lime-pepper sauce.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
BeefChicken thigh or pork tenderloin
Different protein but the sauce works with any meat
Oyster sauceHoisin sauce
Slightly different flavor but similar sweetness and body
Tips & Storage
Pro Tips
Kampot pepper from Cambodia has a unique floral, citrusy heat — seek it out for the most authentic flavor.
Sear in batches to keep the wok temperature high enough for proper browning.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Flash-sear in a hot pan for 1 minute to rewarm without overcooking.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (80mg) · 3 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates14g
Fat18g
Fiber680mg
Sugar1g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What cut of beef is best?
- Tenderloin is most tender, but sirloin or strip steak work well and cost less.
- Is this like Vietnamese bo luc lac?
- Yes, they are very similar dishes. Lok lak is the Cambodian version with slight sauce variations.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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