Cambodian Lok Lak and Kampot Peppercorns
342kcal
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
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
Method
- 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.
Nutrition
Serving1gCalories342kcalCarbohydrates23gProtein28gFat16gSaturated Fat4gCholesterol66mgSodium1058mgPotassium638mgFiber2gSugar3g