BEEF LOK LAK (Lok Lak Sach Ko)

This BEEF LOK LAK (Lok Lak Sach Ko) has 35g protein for 550 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Beef Tenderloin
• 1 Cup Garlic
• 1 Cup Oil
• 1 Cup Palm Sugar
• 1 Cup Sea Salt
• 1 Cup White Wine
• 1 Cup Oyster Sauce
• 1 Cup Soy Sauce
• 1 Cup Sesame Seed Oil
• 1 Cup Lettuce
• 1 Cup Tomato
• 1 Cup Onion
• 1 Cup Eggs
• 1 Cup Sea Salt
• 1 Cup Kampot Pepper
• 1 Cup Lime juice

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.