BEEF LOK LAK (Lok Lak Sach Ko)

Name: BEEF LOK LAK (Lok Lak Sach Ko)
Ingredients: 1 kg Beef Tenderloin; 5 cloves Garlic; 2 tablespoons Oil; 1.5 tablespoon Palm Sugar; 1 tsp Sea Salt; 2 tablespoons White Wine; 2 tablespoons Oyster Sauce; 2 tablespoons Soy Sauce; 1.5 tablespoon Sesame Seed Oil; 500g Lettuce; 400g Tomato; 200g Onion; 4 Eggs; 1.5 tablespoon Sea Salt; 1 tablespoon Kampot Pepper; 1 tablespoon Lime juice

Beef

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BEEF LOK LAK (Lok Lak Sach Ko) is a classic for good reason — beef tenderloin does most of the work, and the method is rewarding enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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BEEF LOK LAK (Lok Lak Sach Ko) — Beef recipe — BEEF LOK LAK (Lok Lak Sach Ko)

Level Hard

Ingredients

1 kg Beef Tenderloin
5 clove Garlic
2 tbsp Oil
1 ½ tbsp Palm Sugar
1 tsp Sea Salt
2 tbsp White Wine
2 tbsp Oyster Sauce
2 tbsp Soy Sauce
1 ½ tbsp Sesame Seed Oil
500 g Lettuce
400 g Tomato
200 g Chopped Onion
4 Eggs
1 ½ tbsp Sea Salt
1 tbsp Kampot Pepper
1 tbsp Lime juice

Method

Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes.
Cut the beef tenderloin into 2–3 cm cubes. Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil. Mix well.
Heat a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns lightly. Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.
Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant. Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice. Mix well.
On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions. Spoon the cooked beef over the vegetables and place fried eggs on top. Serve with the Kampot pepper sauce and fragrant steamed rice.
Sear hot and fast, Lok Lak is at its best when the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.

Tips for the best BEEF LOK LAK (Lok Lak Sach Ko)

Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Read the whole method before you start and measure out the 16 ingredients first — it keeps the pace relaxed once the heat is on.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.

Variations

Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.

Serving ideas

Best with fresh berries on the side and a little whipped cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Is this BEEF LOK LAK (Lok Lak Sach Ko) recipe hard to make?

It is rated hard: 16 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for beef tenderloin?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Can I make BEEF LOK LAK (Lok Lak Sach Ko) ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Recipe data via TheMealDB — source