Khmer Lok Lak

Khmer Lok Lak

by calum
Print Pin

Khmer Lok Lak

A simple but delicious beef dish with lots of Kampot pepper
Course Main Course
Cuisine Cambodian
Keyword Beef
Recipe Type Beef
Prep Time 30 minutes
Servings 6 people

Ingredients

  • 1 kg Beef Skirt Steak You can upgrade to sirloin!
  • 2 cups Jasmine Rice
  • 3 Large Tomatoes
  • ½ cucumber
  • Salad Leaves
  • Fresh Coriander finely chopped
  • 1 bunch Spring Onions finely sliced
  • 6 Eggs

Marinade

  • 4 tbsp Soy Sauce
  • 2 tbsp Oyster Sauce
  • 1 tbsp Fish Sauce
  • 4 cloves garlic grated
  • 2 tbsp Demerara Sugar
  • 2 tbsp Olive Oil
  • 1 tsp Kampot Black Peppercorns ground

Table Sauce

  • 4 Limes juice
  • 1 tsp Fish Sauce
  • 2 tsp Demerara Sugar
  • 2 tsp Kampot Black Peppercorns ground

Instructions

Marinade The Meat

  • Cut the Skirt Steak into small cubes, no bigger than 1 cm.
  • Combine the Marinade ingredients, mix into the Beef and marinade for at least an hour.

Cooking the Jasmine Rice

  • Wash the 2 cups of Jasmine rice in cold water and then soak it for 1 hour
  • Drain, then put into a pan with 4 cups of cold water, and a pinch of salt.
  • Cover and bring to the boil. Once boiling simmer for 10 minutes. Then remove from heat and let shand (covered) for 10 mins

The Table Sauce

  • Combine the ingredients and put into a small serving bowl.

Plating up

  • Put your oven on at 150 C
  • Arrange the salad, tomatoes and cucumber prettily on the plates.
  • Heat a wok over a high heat. Let it get really hot. Fry the beef in two batches. Keep the meat moving in the pan … it will not need long, cook until JUST cooked. Rest in an oven dish in the warm oven.
  • Fry the eggs sunny side up.
  • Add the rice, beef and egg to the plates. sprinkle over the spring onions.
  • Serve with coriander in a bowl and the table sauce for folks to add as they wish