Cambodian Lok Lak and Kampot Peppercorns
The Cambodian Lok Lak and Kampot Peppercorns Recipe features the citrusy heat of Kampot peppercorns.
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Servings: 8 People
Calories: 342 kcal
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 exteriorNutrition
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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