Lok lak recipe

Seared marinated beef eaten dipped in tuk meric, a sauce of cracked Kampot pepper, lime juice and salt.

50 minuteseasy11 ingredients

Ingredients

• 2 tbsp kampot black peppercorns
• 500 g beef sirloin
• 2 limes
• 60 ml soy sauce
• 30 ml oyster sauce
• 3 clove garlic
• 8 lettuce leaves
• 1 cucumber
• 2 tomatoes
• 4 eggs
• 300 g jasmine rice

How to make Lok lak

1. Toast 2 tablespoons of Kampot black peppercorns in a dry pan for 2 minutes, until they smoke lightly, then crack them coarsely in a mortar.
2. Mix two thirds of the cracked pepper with the juice of 2 limes and 1 teaspoon of salt in small individual bowls. This is the tuk meric, and it is served one bowl per person.
3. Cut 500 g of beef sirloin into 3 cm cubes, not strips, and marinate 30 minutes with 30 ml soy sauce, 30 ml oyster sauce, 3 crushed garlic cloves and the rest of the pepper.
4. Rinse and cook 300 g of jasmine rice.
5. Line the plates with 8 lettuce leaves, thin rounds of 1 cucumber and 2 sliced tomatoes.
6. Heat a pan until it smokes and sear the beef in two batches, 2 minutes per batch, tossing it so it browns outside and stays pink inside. Crowding the pan boils the meat.
7. Fry 4 eggs in the same pan, keeping the yolks runny.
8. Pile the beef on the salad, top each plate with a fried egg, and serve with the rice and a bowl of tuk meric for each guest.

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