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