Dinner · Cambodian

Beef Lok Lak (Cambodian Seared Beef)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 22, 2026

Beef Lok Lak is Cambodia's answer to a fast, satisfying dinner: tender cubes of beef seared hot in a sweet-savory marinade, piled over crisp lettuce, tomatoes, and onion, then finished with a fried egg. The bright lime and pepper dipping sauce cuts right through the richness. It comes together fast enough for a weeknight and looks impressive enough for company.

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Beef Lok Lak (Cambodian Seared Beef)

Why you'll love this

  • On the table in about 35 minutes.
  • Big, bold flavor with a bright lime-pepper sauce.
  • Restaurant-worthy but genuinely easy.
  • Everything piles onto one impressive plate.

EveryDayMeal recipe

Beef Lok Lak (Cambodian Seared Beef)

Prep
20m
Cook
15m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 2 pounds beef tenderloin, cut into 1-inch cubes
  • 5 cloves garlic, finely chopped
  • 2 tablespoons cooking oil
  • 1 1/2 tablespoons palm sugar (or brown sugar)
  • 1 teaspoon sea salt
  • 2 tablespoons white wine (or Chinese cooking wine)
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons toasted sesame oil
  • 1 pound lettuce leaves, washed and dried
  • about 3 medium tomatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 4 eggs
  • 1 1/2 tablespoons sea salt (for the dipping sauce)
  • 1 tablespoon Kampot pepper or black peppercorns
  • 1 tablespoon fresh lime juice

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Small skillet for toasting pepper
  • Mortar and pestle or spice grinder
  • Sharp knife

Instructions

  1. Fry the eggs sunny-side up until the whites are set but the yolks stay runny, then set them aside to top the finished plates later.
  2. Combine the beef cubes with the sea salt, palm sugar, white wine, oyster sauce, soy sauce, and sesame oil in a bowl, tossing until every piece is coated. Let it sit while you prep the vegetables so the flavors soak in.
  3. Wash and dry the lettuce, then thinly slice the tomatoes and onion. Arrange the lettuce as a bed on your serving plates and layer the tomato and onion on top.
  4. Make the dipping sauce: toast the peppercorns in a dry skillet over medium-low heat for 2 to 3 minutes until fragrant, then grind them. Stir the ground pepper together with the sea salt and lime juice in a small bowl.
  5. Heat the cooking oil in a large skillet or wok over high heat until shimmering. Add the chopped garlic and stir just until it turns lightly golden and smells nutty, about 30 seconds.
  6. Add the marinated beef along with all the marinade and sear, tossing, for 5 to 7 minutes depending on how you like it. Keep the heat high so the beef browns and stays juicy instead of steaming.
  7. Spoon the hot beef over the vegetables, set a fried egg on each plate, and serve right away with the lime-pepper dipping sauce and steamed rice.

Tips from the kitchen

  • Get your skillet screaming hot before the beef goes in. A hot pan gives you a good sear and keeps the meat tender.
  • Don't crowd the pan. If your skillet is small, sear the beef in two batches so it browns instead of steaming.
  • Dry the lettuce well so the bed stays crisp under the warm beef and juices.

Estimated nutrition per serving: 480 cal · 45g protein · 14g carbs · 27g fat

Make it your own

  • Swap tenderloin for sirloin or flank steak to save money, just slice it thin against the grain.
  • No palm sugar? Brown sugar works just as well.
  • Skip the egg or add extra for a heartier plate.

Storing & make-ahead

Store leftover beef in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet to keep it tender, and fry fresh eggs when serving. Keep the vegetables and sauce separate until you plate.

Good to know

What cut of beef works best?
Tenderloin is traditional and stays very tender, but sirloin or flank steak sliced thin against the grain are great budget swaps.
What is Kampot pepper?
It's a prized Cambodian black pepper with a floral, bright flavor. Regular black peppercorns work fine if you can't find it.
Can I make the dipping sauce ahead?
Yes, mix the ground pepper, salt, and lime juice a few hours ahead. Add a splash of fresh lime just before serving for the brightest flavor.
Do I have to serve it with rice?
Steamed rice is classic and soaks up the juices, but the lettuce bed makes it satisfying on its own too.

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