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Cambodian Lok Lak and Kampot Peppercorns

Last updated on October 1st, 2023 at 06:28 am

Cambodian Lok Lak and Kampot Peppercorns

The Cambodian Lok Lak and Kampot Peppercorns Recipe features the citrusy heat of Kampot peppercorns. A crispy fried egg is an optional topping for this meal. Prepared with filets, oyster sauce, soy seasoning sauce, black peppercorns, sugar, garlic, onions, lettuce, and tomato, Lok Lak is a popular dish in Cambodia. The beef is marinated before being cooked in a wok with other ingredients for a delicious stir fry.

Our Cambodian Lok Lak and Kampot Peppercorns Recipe was based on this Beef Lok Lak dish, a local favorite. Although we gave this meal a contemporary spin, the recipe is for a real deal when it comes to traditional Cambodian food.


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As there is a meal in Vietnam called thit bo luc lac that is quite similar to this Cambodian Lok Lak and Kampot Peppercorns Recipe, many people believe that it originated in Vietnam. The reason the Vietnamese dish is called “shaking beef” is because the meat is seared evenly by swaying the wok back and forth while it cooks.

The French, who colonized Cambodia, Laos, and Vietnam and made beef fashionable, may have introduced beef lok lak to Cambodia through Phnom Penh. Lara, who has been looking into this as part of a larger study on the culinary history of Cambodia, is still on the lookout for proof of this, and she thinks the dish may have an even deeper history than she currently realizes.

3 Reasons People Love the Cambodian Lok Lak and Kampot Peppercorns Recipe

1. Flavorful and savory: The Cambodian Lok Lak and Kampot Peppercorns Recipe a popular cuisine in Cambodia, is a savory, juicy, and delightful dish made with Kampot peppercorns. Stir-frying the beef with onions, mushrooms, and Kampot peppercorns after marinating it in a combination of soy sauce, oyster sauce, and garlic brings out its natural juices and tenderness. The resulting blend of salty, sweet, and spicy tastes is sure to please the palate.

2. Easy to make: There are only a handful of basic items needed to cook this recipe. It’s perfect for busy people who want to eat something tasty without spending too much time in the kitchen. In less than 30 minutes, you can have a delicious and filling supper ready by marinating the beef, stir-frying the toppings, and serving everything over rice.

3. Healthy option: If you want to eat something wonderful without feeling guilty afterwards, try the Cambodian Lok Lak and Kampot Peppercorns Recipe. The meal is perfect for folks who are watching their weight because it is low in fat, high in protein, and full of healthful veggies.

Traditional Cambodian Recipes

How To Make Our Cambodian Lok Lak and Kampot Peppercorns Recipe

Ingredients:

1 lb flank steak, sliced thin
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 cloves garlic, minced
1 teaspoon Kampot peppercorns, crushed
1 onion, sliced
8 ounces mushrooms, sliced
2 tablespoons oil
2 tablespoons cornstarch
2 tablespoons water
Rice, for serving

Instructions:

1. In a large bowl, combine the beef, soy sauce, oyster sauce, garlic, and Kampot peppercorns. Marinate for at least 10 minutes.

2. In a large pan or wok, heat the oil over high heat. Add the onion and mushrooms and stir-fry for 2-3 minutes or until the vegetables are tender.

3. Add the marinated beef to the pan and stir-fry for another 2-3 minutes or until the beef is cooked through.

4. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the pan and stir until the sauce thickens, about 1-2 minutes.

5. Serve the Lok Lak over rice.

Nutritional Information For the Cambodian Lok Lak and Kampot Peppercorns Recipe

Calories: 342
Carbohydrates: 23g
Protein: 28g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 66mg
Sodium: 1058mg
Potassium: 638mg
Fiber: 2g
Sugar: 4g

Prep Time: 10 minutes

Cooking Time: 15 minutes

Pots, Pans, and Cooking Equipment Needed for the Cambodian Lok Lak and Kampot Peppercorns Recipe

Large bowl for marinating the beef
Large pan or wok for stir-frying
Small bowl for making the cornstarch slurry
Cutting board and knife for slicing the beef and vegetables
Measuring cups and spoons for measuring the ingredients
Whisk for making the slurry

Best Way to Store Leftovers From the Cambodian Lok Lak and Kampot Peppercorns Recipe

The best way to store the leftovers of the Cambodian Lok Lak and Kampot Peppercorns recipe is to place them in an airtight container and refrigerate for up to 3 days. Reheat the leftovers in a pan over medium heat until warmed through.

Substitutions For the Cambodian Lok Lak and Kampot Peppercorns Recipe

Flank steak can be substituted with sirloin or ribeye steak
Soy sauce can be substituted with tamari or coconut aminos
Oyster sauce can be substituted with hoisin sauce
Kampot peppercorns can be substituted with black peppercorns
Onions can be substituted with shallots or leeks
Mushrooms can be substituted with bell peppers or carrots

Substitutions For the Vegetarian Cambodian Lok Lak and Kampot Peppercorns Recipe

To make a vegetarian version of the Lok Lak, replace the beef with firm tofu or tempeh and substitute the oyster sauce with a vegetarian alternative.

Tips and Tricks For Easier Creation

Cut the beef into thin, even slices for quick and even cooking
Make sure to crush the peppercorns before using to release their full flavor
Marinate the beef for at least 10 minutes for the best flavor
Stir-fry the ingredients over high heat to create a caramelized and crispy exterior

Side Dishes and Desserts For the Cambodian Lok Lak and Kampot Peppercorns Recipe

Steamed rice or noodles
Stir-fried vegetables such as broccoli or bok choy
Spring rolls or egg rolls
Fresh fruit or ice cream for dessert

How To Serve the Cambodian Lok Lak and Kampot Peppercorns Recipe

Serve the Lok Lak over steamed rice or noodles and garnish with chopped green onions or cilantro.

FAQs About the Cambodian Lok Lak and Kampot Peppercorns Recipe

What type of meat is used in the Cambodian Cambodian Lok Lak and Kampot Peppercorns Recipe?
The traditional meat used in the Lok Lak is beef, typically flank steak. The beef is sliced thin and marinated in a mixture of soy sauce, oyster sauce, and garlic before being stir-fried with vegetables and Kampot peppercorns.

What is Kampot peppercorn and where can I find it?
Kampot peppercorn is a type of black pepper that is grown in the Kampot region of Cambodia. It is known for its unique flavor profile, which is described as being earthy, fruity, and slightly spicy. Kampot peppercorns can be found in specialty spice shops or ordered online.

Can the Cambodian Lok Lak and Kampot Peppercorns Recipe be made with a different type of meat?
Yes, the Lok Lok can be made with other types of meat such as chicken, pork, or tofu. Simply substitute the beef for the desired meat and follow the recipe as written.

Can the Lok Lok be made gluten-free?
Yes, the Lok Lok can be made gluten-free by using gluten-free soy sauce and oyster sauce.

How long does the Lok Lok last in the refrigerator?
The Lok Lok can last in the refrigerator for up to 3 days when stored in an airtight container. Reheat the leftovers in a pan over medium heat until warmed through.

Final Thoughts

I’ve had many various cuisines, but the Cambodian Lok Lak and Kampot Peppercorns Recipe remains one of my all-time favorites. When I first had this meal in Cambodia, I was blown away by the intensity and complexity of the tastes.

Thin slices of beef marinated in soy sauce, oyster sauce, and garlic are the star of the Lok Lak stir-fry. The beef is stir-fried with onions, mushrooms, and crushed Kampot peppercorns to create a savory, sweet, and spicy dish. Unlike any other kind of black pepper, the Kampot peppercorns give the meal a distinctive and earthy taste.

The simplicity of the Cambodian Lok Lak and Kampot Peppercorns Recipe is one of its greatest appeals to me. In less than 30 minutes, you can have a healthy and tasty lunch on the table with just a few basic items. It’s ideal for those occasions when you need a quick and satisfying meal but don’t have much time.

The Lok Lak is not only a tasty dish, but also a nutritious alternative. Because of its low-fat, high-protein, and vegetable content, it’s a wonderful option for dieters watching their weight.

I was blown away by the Lok Lak’s robust and savory tastes when I had it for the first time. The meat is juicy and tender, and the Kampot peppercorns add a nice crunch and a hint of heat. Steamed rice or noodles are typically served alongside this dish to help round out the tastes and provide for a more substantial dinner.

I think you’ll really enjoy the Cambodian Lok Lak and Kampot Peppercorns Recipe if you like stir-fry recipes or just like strong, flavorful flavors. This meal is simple to prepare and will amaze your guests regardless of your level of cooking experience.

I would have to say that the Cambodian Lok Lak and Kampot Peppercorns Recipe is one of the greatest dishes I’ve ever had. Anybody interested in sampling authentic Cambodian cuisine should not pass up this dish because of its robust and delectable tastes, ease of preparation, and healthfulness. Give this meal a shot; I promise you won’t be let down.

Cambodian Lok Lak and Kampot Peppercorns

Cambodian Lok Lak and Kampot Peppercorns

The Cambodian Lok Lak and Kampot Peppercorns Recipe features the citrusy heat of Kampot peppercorns.
Print Recipe Pin Recipe
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Cambodian, SE Asian
Keyword: Cambodian Lok Lak and Kampot Peppercorns
Servings: 8 People
Calories: 342 kcal
Cambodian Lok Lak and Kampot Peppercorns

Equipment

  • Large bowl for marinating the beef
  • Large pan or wok for stir-frying
  • Small bowl for making the cornstarch slurry
  • Cutting board and knife for slicing the beef and vegetables
  • Measuring cups and spoons for measuring the ingredients
  • Whisk for making the slurry

Ingredients

  • 1 lb flank steak, sliced thin
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 cloves garlic, minced
  • 1 tsp Kampot peppercorns, crushed
  • 1 onion, sliced
  • 8 oz mushrooms, sliced
  • 2 tbsp oil
  • 2 tbsp cornstarch
  • 2 tbsp water
  • steamed ice, for serving

Instructions

  • In a large bowl, combine the beef, soy sauce, oyster sauce, garlic, and Kampot peppercorns. Marinate for at least 10 minutes.
  • In a large pan or wok, heat the oil over high heat. Add the onion and mushrooms and stir-fry for 2-3 minutes or until the vegetables are tender.
  • Add the marinated beef to the pan and stir-fry for another 2-3 minutes or until the beef is cooked through.
  • In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the pan and stir until the sauce thickens, about 1-2 minutes.
  • Serve the Lok Lak over rice.

Notes

Tips and Tricks

 
Cut the beef into thin, even slices for quick and even cooking
Make sure to crush the peppercorns before using to release their full flavor
Marinate the beef for at least 10 minutes for the best flavor
Stir-fry the ingredients over high heat to create a caramelized and crispy exterior

Nutrition

Serving: 1g | Calories: 342kcal | Carbohydrates: 23g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 1058mg | Potassium: 638mg | Fiber: 2g | Sugar: 3g
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