Beef Lok Lak Cambodian Recipes

BEEF LOK LAK (CAMBODIAN RECIPE)

Steps:

• In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
• Make dipping sauce, combine ingredients in a small bowl-set aside.
• Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
• Place the lettuce leaves on a seperate platter.
• Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
• See intro for how to eat.

CAMBODIAN BLACK PEPPER BEEF (LOK LAK)

Steps:

• Stir together oyster sauce, garlic, rice wine, sugar, soy seasoning sauce, dark soy sauce, and crushed Kampot peppercorns in a small bowl.
• Stir together cornstarch and 2 tablespoons water in a medium bowl until cornstarch is dissolved; add beef, and toss to coat. Add 1/4 cup of the oyster sauce mixture; cover and refrigerate 8 hours or overnight. Cover remaining oyster sauce mixture, and set aside.
• Heat olive oil in an induction wok set on high. Carefully add beef mixture to wok, and cook, shaking wok often, until beef has a brown sear, 4 to 5 minutes. Add red onion and remaining oyster sauce mixture, and cook, shaking wok often, 2 more minutes.
• Stir together lime juice, sea salt, and coarsely ground Kampot peppercorns. Place beef, lettuce leaves, and tomatoes on a platter, and serve with lime sauce.

PEPPER STEAK PIE RECIPE FOR A CAMBODIAN BEEF LOK LAK MEAT PIE

Steps:

• Combine the beef with the sugar, half of the pepper, the garlic powder, ⅔ of the oyster sauce and light soy sauce, salt and cornstarch. Mix thoroughly and marinate for at least an hour in the fridge.
• After marinating, remove the mixture from the fridge and let it get to room temperature.
• Add the oil to a hot pan, and add the beef mixture. Stir fry until browned. Remove the mixture from the pan and deglaze the pan with the rice wine until reduced.
• Add the stock and the beef again and add the remaining oyster sauce, light soy sauce, dark soy sauce and pepper.
• Cook the mixture out until you have a very thick sauce.
• Cool and refrigerate for at least two hours, preferably overnight.
• Boil the eggs for 4 minutes and shock in a water bath with ice water.
• When they have cooled, peel the eggs and then carefully remove the egg whites from the yolk. The yolk is going in the pie.
• In a pan, brown the tomato slices and leave to cool.
• When you're ready to make the pies, remove the shortcrust pastry from the freezer and allow to thaw a little.
• Using a pastry cutter, cut 4, 14 cm rounds. Lightly grease the pie tins and place the shortcrust pastry into the tins, working away from the centre. You should have around 1 cm of pastry hanging over the edges. Refrigerate the pie tins for at least two hours to firm up the pastry.
• After two hours, remove the puff pastry from the freezer and allow to thaw a little.
• Remove the pie tins from the fridge and fill each pie tin with the lok lak, leaving a whole in the centre for the egg yolk. Carefully slide the egg yolk into the pie filling. Place the sliced tomatoes on top of the filling. Baste the overhanging pastry with the beaten egg.
• Cut the puff pastry sheets into 12.5 cm rounds and place each on top of each pie tin. Fold the shortcrust pastry over the puff pastry and seal all around. You can use the back of a fork and go around the top to ensure the seal is good.
• Make a small incision in the centre of each pie to form an air vent. Brush the top of the pie with more beaten egg, being careful to not cover the air vent. Place the pies back in the fridge for 30 minutes.
• Preheat the oven to 200˚C with a baking tray on the centre rack.
• When ready remove the pies from fridge and place on the baking tray. Cook for 10-12 minutes at which time the top should be lightly golden.
• Reduce the heat to 180˚C and cook for another 10 minutes to ensure the centre of the pie is hot. If the tops of the pies start to look too golden brown, you can place a sheet of aluminium foil on top of the pies.
• When done, allow to cool slightly before eating.

CAMBODIAN LOK LAK

Steps:

• - Mix sugar, salt, pepper, oil, soy sauce, oyster sauce, ketchup and garlic in a mixing bowl, add meat and coat thouroughly. Marinate 30 to 60 minutes. - Mix salt, sugar, pepper and garlic in small bowls (pepper sauce for each person) - Add oil to a wok, sautee onions until brown and add chicken, stir fry 5 to 10 minutes, until done. - Mix in chili sauce as desired. - Prepare serving plates with rice and a bed of lettuce - Just before serving, squeeze the juice of 1/2 lime into the pepper sauce and stir lightly. - Serve chicken over lettuce with pepper sauce on side. The chicken is eaten wrapped in a lettuce leaf and dipped into the pepper sauce. For a little more punch, add chili sauce to marinade rather than while cooking and marinate an extra 30 minutes.