Beef lok lak: the story of a Cambodian favourite
Beef lok lak is a stir-fried beef dish served with a tangy lime-and-pepper sauce. Here's what's in it, where it comes from and how Cambodians eat it.
In this guide
Lok lak is one of the most popular dishes in Cambodian restaurants, loved by locals and visitors alike. Tender cubes of beef are stir-fried in a savoury sauce and served with rice, salad and a sharp dipping sauce of lime juice and black pepper.
What's in it
- Beef: cut into cubes and marinated in garlic, oyster sauce, soy sauce and sugar.
- Salad: lettuce, tomatoes, cucumber and raw onion.
- Tuk meric: a dipping sauce of lime juice, salt and coarsely ground black pepper, often Kampot pepper.
- Rice: sometimes plain, sometimes coloured with tomato.
- A fried egg: often served on top.
Where does it come from?
Lok lak shows the influence of Vietnamese cooking, where a similar dish called bò lúc lắc is common. The name refers to the shaking motion of the wok. In Cambodia, the dish has its own identity, especially with the lime and pepper sauce.
How to eat it
Dip each piece of beef into the tuk meric before eating it with rice and salad. The sharp, peppery sauce balances the sweet and savoury beef. Some people mix the egg yolk into their rice.
Variations
- Chicken or pork lok lak: common alternatives.
- Lok lak with fries: a modern version in some restaurants.
- Vegetarian lok lak: made with tofu or mushrooms in some places.
Where to try it
Lok lak is on almost every Khmer restaurant menu, from simple eateries to upscale places. It's especially good where the beef is fresh and the pepper is freshly ground.
Cooking it at home
Lok lak is quick and easy. Marinate the beef for at least 30 minutes, stir-fry it over high heat until browned, and serve with salad, rice and tuk meric. If you buy Kampot pepper in Cambodia, this is the perfect dish to use it in.
Tips
- Ask for the beef cooked to your liking; it's often served medium to well done.
- Squeeze extra lime into the sauce if you like it sharper.