Lok Lak
Lok lak is a hugely popular Cambodian dish, loved for its simplicity and its balanced flavours. It is made of marinated meat (usually beef, sometimes chicken or pork) cut into pieces and stir-fried with onions. The meat is generally served on a bed of lettuce, tomato, cucumber and sometimes raw onion. It usually comes with white rice and a lime, salt and pepper dipping sauce.
Ingrédients
- 500 g chuck steak
- 200 g rice
- 2 eggs
- 1 cucumber
- 2 tomatoes
- Lettuce
- Satay powder
- Oyster sauce
- Fish sauce
- Oil
- 140 g tomato paste
- Sugar and salt
- 3 garlic cloves
- Lime
- Sichuan pepper salt
Instructions
- Marinate the meat in the fridge 1 hour ahead.Cut the meat into cubes and add:3 chopped garlic cloves.2 pinches of sugar.2 pinches of salt.2.5 tablespoons of fish sauce.2 tablespoons of oyster sauce.2 heaped tablespoons of satay powder.1 tablespoon of oil.
- Meanwhile, slice the lettuce and the tomatoes.
- For the rice, oil a pan, add the cooked rice and the tomato paste, and mix well.
- Fry the eggs sunny side up.
- Cook the meat over high heat.
- Plate up.