#TasteZen Cambodian Pepper Beef (Lok Lak)
Cambodian Pepper Beef (Lok Lak)
INGREDIENTS
1 lb sirloin/striploin steak, cut into roughly 3cm/1½ inch cubes
1 tbsp vegetable oil
1 red onion, cut into wedges
1 tomato, sliced
Lettuce leaves to serve
Steamed (or sticky) rice to serve
Marinade:
1 tbsp oyster sauce
1 tbsp soy sauce
2 tsp sweet dark soy sauce
1 tsp fresh ground Zen Kampot Black pepper
1 tsp cornflour (cornstarch)
½ tsp baking soda
2 garlic cloves, finely grated
Stir-fry sauce:
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
Dipping sauce:
3 tbsp lime juice
1 tsp fresh ground Zen Kampot Black pepper
1 tsp sea salt
INSTRUCTIONS
- Combine the beef with all the marinade ingredients. Mix well. Allow to marinate for an hour.
- Combine the stir-fry sauce ingredients. Set aside for later.
- Combine the dipping sauce ingredients. Set aside until ready to serve.
- Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef and spread out in the pan. Sear for about half a minute and then toss. Repeat another 3 times until the beef is starting to char. Add the onions and toss through for a few seconds. Add the stir-fry sauce mixture and toss for another half a minute (for medium beef) or longer for well done. Turn the heat off and allow the beef to rest in the pan for about a minute.
- In the meantime, spread the lettuce leaves out on a serving plate. Top with slices of tomato. Then top with the beef. Serve with steamed or sticky rice and the dipping sauce.