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February 13, 2021 1 min read

Cambodian Pepper Beef (Lok Lak)


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

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



  1. Combine the beef with all the marinade ingredients. Mix well. Allow to marinate for an hour.
  2. Combine the stir-fry sauce ingredients. Set aside for later.
  3. Combine the dipping sauce ingredients. Set aside until ready to serve.
  4. 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.
  5. 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.