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Lok Lak (Shaking Beef)
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
35 minutes
35 minutes
Cambodian Lok Lak: Juicy beef with lettuce and tomatoes, a flavorful sweet-savory sauce. Easy and impressive.
Ingredients:
- Hot cooked jasmine rice
- For the marinade
- 2 tablespoons oyster sauce
- 1 tablespoon tomato paste
- 2 tablespoons fish sauce
- 1/2 tablespoon dark brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon black pepper
- 1/4 cup water or low sodium chicken stock
- For the lok lak
- 2 pounds New York strip or ribeye steak (trimmed), cut into 1/2-inch cubes
- 3 cloves garlic, minced
- 2 scallions, thinly sliced, green and whites separated, divided
- 1 1/2 tablespoons vegetable oil
- For the pepper-lime sauce
- 1 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 large clove garlic, minced
- 2 teaspoons black pepper
- 1/2 cup fresh lime juice
- To serve
- 1/2 head crispy romaine lettuce, leaves separated
- 2 large on the vine tomatoes, sliced
Instructions:
- Prepare the marinade by combining oyster sauce, tomato paste, fish sauce, cornstarch, salt, and black pepper in a medium bowl and whisk until well mixed.
- Enhance the beef: In a small bowl, combine cubed beef with 2 tablespoons of marinade, adding additional marinade one tablespoon at a time for full coverage. Mix in garlic and scallion whites. Let marinate for 10 minutes.
- Combine the water or low-sodium chicken stock with the remaining marinade before setting it aside to be added to the beef while cooking.
- Prepare the zesty lime-pepper sauce by mixing salt, sugar, black pepper, lime juice, and garlic in a small bowl. Keep it aside for serving later.
- Sear the beef: Heat oil in a large skillet over medium-high heat. Add steak and sear on all sides for 4 to 5 minutes while continuously shaking the pan. Add reserved marinade and cook until sauce thickens, about 2 minutes. Remove from heat and set aside.
- For presentation, arrange a bed of crisp romaine lettuce leaves along the perimeter of a large circular platter. Layer the tomatoes over the lettuce, following its curve. Place the beef in the center and garnish with the remaining sliced scallions. Serve the dish alongside pepper-lime sauce and hot jasmine rice. To enjoy, assemble a wrap using the lettuce, beef, tomatoes, rice, and lime-pepper sauce.
- Refrigerate any leftover meat, sauce, and fresh vegetables in separate airtight containers for up to 4 days. If you enjoyed the recipe, please leave a star rating below!