BEEF LOK LAK (Lok Lak Sach Ko)
BEEF LOK LAK
BEEF LOK LAK (Lok Lak Sach Ko) from Cambodia. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested. Native name preserved: BEEF LOK LAK.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 35 min
- Cook
- 3 min
- Total
- 45 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
BEEF LOK LAK (Lok Lak Sach Ko) is listed as beef from Cambodia. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Beef1 kg
- Garlic5 clove
- Oil30 ml
- Palm sugar22 ml
- Salt4.9 ml
- White Wine30 ml
- Oyster Sauce30 ml
- Soy sauce30 ml
- Sesame Seed Oil22 ml
- Lettuce500 g
- Tomato400 g
- Onion200 g
- Egg4
- Salt22 ml
- Kampot Pepper15 ml
- Lime15 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Fry the eggs sunny-side up and set aside. Finely chop the garlic.
Step 2
Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes.
Step 3
Cut the beef tenderloin into 2–3 cm cubes. Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil.
Step 4
Mix well. Heat a frying pan on high heat with cooking oil.
Step 5
Add chopped garlic and stir until the garlic browns lightly. Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.
7 minStep 6
Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant. Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice.
3 minStep 7
Mix well. On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions.
Step 8
Spoon the cooked beef over the vegetables and place fried eggs on top. Serve with the Kampot pepper sauce and fragrant steamed rice.
Step 9
Sear hot and fast, Lok Lak is at its best when the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
lime → lemon
Works in most savoury cooking. Desserts may notice.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does BEEF LOK LAK (Lok Lak Sach Ko) take?
45 min all in — 35 min prep, 3 min cook, 7 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Shellfish, Soy, Wheat, Sesame, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Frying pan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much oyster sauce?
2 tbsp of Oyster Sauce.
How much soy sauce?
2 tbsp of Soy sauce.
What can I use instead?
beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. lime → lemon. Works in most savoury cooking. Desserts may notice.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.