Khmer Lok Lak
A simple but delicious beef dish with lots of Kampot pepper
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