I ate lots of Lok Lak on a recent holiday to Cambodia. It's similar to Vietnamese Shaking Beef although the Cambodians don't like to admit that. In Cambodia it might come with chips (fries) and a fried egg or rice-I liked the rice option. You eat it by wrapping portions of the meat and salad ingredients in a lettuce leaf, then dipping that in the dipping sauce (the best part of it I reckon). Sometimes the meat is sliced, sometimes it's cubed-I prefer slices. Semi ripe tomatoes are preferred to ripe ones, but use what you have!
- 300 g beef steaks, sliced (best you can afford)
- 1⁄4 cup light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon tomato sauce (ketchup)
- 3 tablespoons sugar
- 1 teaspoon fresh ground black pepper
- 1 teaspoon fish sauce
- 2 garlic cloves, finely sliced
- 2 tablespoons vegetable oil
- 2 small tomatoes, sliced
- 1 cucumber, peeled and finely sliced
- 1⁄2 small red onion, finely sliced
- lettuce, iceberg or romaine leaf
- juice of a lime
- 2 teaspoons fresh ground black pepper
- 1 teaspoon salt or 1 teaspoon fish sauce
- 1 tablespoon water
- 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.