BEEF LOK LAK (Lok Lak Sach Ko)

From Unknown

Forked from Recipe via chefnak.com / TheMealDB

Original recipe

Beef

Prep

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Cook

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Total

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Serves

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Method

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Ingredients

Units

Beef Tenderloin — 1 kg

Garlic — 5 clove

Oil — 2 tbsp

Palm Sugar — 1 1/2 tbsp

Sea Salt — 1 tsp

White Wine — 2 tbsp

Oyster Sauce — 2 tbsp

Soy Sauce — 2 tbsp

Sesame Seed Oil — 1 1/2 tbsp

Lettuce — 500 g

Tomato — 400 g

Onion — 200 g

Eggs — 4

Sea Salt — 1 1/2 tbsp

Kampot Pepper — 1 tbsp

Lime juice — 1 tbsp

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.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.

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.