BEEF LOK LAK (Lok Lak Sach Ko)

45 min all in — 35 min prep, 3 min cook, 7 min rest. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

A bit of work.

No chilli.

This recipe is labelled for Shellfish, Soy, Wheat, Sesame, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Dairy-free, Nut-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Oven, Frying pan, Mixing bowl.

The recipe lists Salt at 1 tsp.

2 tbsp of Oyster Sauce.

2 tbsp of Soy sauce.

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.

Times on this listing were inferred from the imported method, not kitchen-tested.

This method is not written for an air fryer. The core technique on the page still applies.