The Cambodian Black Pepper Beef (Lok Lak) Recipe is a visually striking dish with a well-balanced blend of textures and flavours. In the Cambodian Black Pepper Beef (Lok Lak) Recipe, tender strips of beef are stir-fried with a generous amount of black pepper, giving the dish its signature spicy and aromatic flavour. The beef is usually cut into thin slices, ensuring that each piece is evenly cooked and coated with the seasoning.
The Cambodian Black Pepper Beef (Lok Lak) Recipe features a glossy, dark sauce that clings to the beef, resulting in a rich and shiny appearance. The sauce is made from a mixture of black pepper, soy sauce, and other seasonings, which imparts a robust, peppery flavour. The beef is stir-fried in vegetable oil, which helps to achieve a slightly caramelised surface while keeping the meat tender and juicy.
Accompanying the beef in the Cambodian Black Pepper Beef (Lok Lak) Recipe are typically crisp vegetables, such as bell peppers and onions, which add a contrast in texture and a burst of colour. The dish is often garnished with fresh lettuce leaves and served with lime wedges, providing a refreshing contrast to the rich, peppery beef.
The texture of the Cambodian Black Pepper Beef (Lok Lak) Recipe is characterised by the tender beef and the slightly crisp vegetables. The beef strips are cooked to a perfect tenderness, allowing them to absorb the flavours of the sauce while maintaining a satisfying chew. The combination of the beef, vegetables, and sauce creates a well-rounded and flavourful dish.
Overall, the Cambodian Black Pepper Beef (Lok Lak) Recipe stands out for its vibrant appearance, tender beef, and peppery sauce, making it a compelling and enjoyable dish.
Ingredients For the Cambodian Black Pepper Beef (Lok Lak) Recipe
Flank Steak
Soy Sauce
Oyster Sauce
Fish Sauce
Honey
Ground Black Pepper
Garlic Powder
Vegetable Oil
Onion
Red Bell Pepper
Green Bell Pepper
Garlic
Onions
Cooking Instructions For the Cambodian Black Pepper Beef (Lok Lak) Recipe
- All of the sauces—soy, oyster, fish, honey, black pepper, and garlic powder—must be mixed together in a big basin. Coat the flank steak thinly slices by adding it and tossing. Marinate for 30 minutes, or up to 2 hours, if you choose.
- Put a big skillet or wok on high heat. Swirl in the vegetable oil to coat the pan’s bottom.
- Stir-fry the marinated flank steak for two to three minutes, or until it turns a golden brown exterior and remains pink inside, once the oil has heated. Remove the steak from the pan and place it on a dish.
- Four, to the same skillet or wok, add the minced garlic, red and green bell peppers, and onion. Cook, stirring occasionally, for two to three minutes, or until crisp-tender.
- Toss the cooked flank steak and vegetables back into the skillet or wok. Cook, stirring occasionally, for another minute or two, until hot.
- Before serving hot, garnish with chopped green onions.
How Do I Properly Use Prahok (Cambodian Fermented Fish Paste) in Home-Cooked Meals?
Prahok, a staple in Cambodian cooking, is a strong-smelling, fermented fish paste that adds a deep umami flavor to various dishes. Though its pungency can be intense, when used correctly, it brings a unique complexity to your meals.
To start, prahok is often used in small quantities due to its strong flavor. It can be added directly to dishes like stir-fries, soups, and stews to enhance the overall taste. For example, in traditional dishes such as Samlor Machu Kroeung (a Cambodian sour soup), prahok is blended into the broth to provide a savory balance to the tangy tamarind and lemongrass flavors.
For beginners, incorporating prahok into a sauce or marinade can be a more approachable method. Combine a small amount of prahok with ingredients like lime juice, garlic, and chili to make a dipping sauce for grilled meats or vegetables. This allows you to control its intensity while enjoying its distinctive taste.
If you’re cooking a stir-fry, like Prahok Ktis (stir-fried pork with prahok), sauté the prahok with aromatics such as garlic, shallots, and lemongrass to mellow its strong scent. The paste blends well with the richness of coconut milk, helping to balance its saltiness.
Remember, prahok is an acquired taste, so start with smaller amounts and adjust to your liking. Over time, it will become a key element in recreating the authentic flavors of Cambodian cuisine at home.
Essiential Ingredients for Cooking Cambodian Food at Home
To truly embrace the essence of Cambodian cuisine at home, it’s important to understand the essential ingredients that form the backbone of this vibrant cooking tradition. Cambodian dishes are all about balance — combining salty, sweet, sour, and bitter flavors in harmony. Below are the key ingredients that make this balance possible, along with how they are used in some traditional recipes.
One of the cornerstones of Cambodian cooking is fish sauce, a pungent yet indispensable condiment that adds saltiness and depth to a variety of dishes. Used much like salt in Western cooking, fish sauce enhances the flavors of soups, stir-fries, and marinades. In Samlor Machu Kroeung (a traditional sour soup), fish sauce is stirred into the broth to provide a rich, savory undertone that balances the sourness of tamarind. Fish sauce also makes its way into dipping sauces, commonly served alongside grilled meats.
Equally important in Cambodian cuisine is palm sugar, a natural sweetener that tempers the saltiness and acidity in many dishes. Extracted from sugar palm trees, this ingredient is used to balance bold flavors. For example, in Amok Trey, a steamed fish curry, palm sugar is mixed with coconut milk, fish sauce, and Kroeung (a Cambodian spice paste) to create a rich, well-rounded flavor profile that melds sweetness with a creamy base. Palm sugar is also essential in desserts like Num Plae Ai, sweet sticky rice balls stuffed with coconut and palm sugar filling.
Lemongrass is a fresh, citrusy herb that gives Cambodian food its distinct brightness. Typically bruised or finely chopped, lemongrass is a key component of Kroeung, a spice paste used in many soups and curries, like Samlor Korko. The herb’s aromatic oils are released when pounded, adding a zesty freshness that balances the heavier flavors of fish sauce and fermented pastes.
In addition to lemongrass, galangal plays a major role in creating Cambodian spice pastes. Although it resembles ginger, galangal has a more peppery, intense flavor that adds depth to dishes. Sliced or grated, it’s commonly used in curries like Samlor Kari (Cambodian red curry), where its sharp, earthy flavor balances out the richness of coconut milk.
Perhaps one of the most unique Cambodian ingredients is prahok, a fermented fish paste that is both divisive and essential. It has a strong, salty flavor and is often used sparingly to avoid overpowering dishes. Prahok is key in Prahok Ktis, a popular dish made by frying the paste with minced pork, coconut milk, and lemongrass, creating a savory, creamy dish that pairs well with fresh vegetables and rice.
Kaffir lime leaves are another aromatic that imparts a citrusy, fragrant note to Cambodian food. These leaves are typically torn or crushed and added to soups, stews, and curries, providing a bright, slightly floral flavor. In dishes like Samlor Machu Yuon (a Vietnamese-style sour soup), the kaffir lime leaves elevate the broth with their distinct aroma.
To create the sour component found in many Cambodian dishes, tamarind paste is often used. Tamarind adds a tangy flavor to soups, sauces, and even dipping condiments. For instance, in Samlor Machu Kroeung, tamarind is combined with lemongrass, prahok, and galangal to give the soup its signature sourness, balanced by the salty fish sauce.
Cambodian food is also known for its vibrant yellow hue in certain curries, thanks to turmeric. Fresh or powdered turmeric lends an earthy, slightly bitter flavor and a bright color to dishes like Amok Trey. The spice is often used in combination with lemongrass and galangal to create a robust curry paste.
Dried shrimp is another common ingredient that adds a concentrated, salty flavor to Cambodian salads, soups, and sauces. Ground or rehydrated, it is used in dishes like Bok L’hong (green papaya salad), where it enhances the dish with its umami notes, complementing the fresh vegetables and tangy dressing.
Finally, coconut milk is essential in many Cambodian curries and soups. Its rich, creamy texture tempers the heat from chili and the tang from tamarind, creating a smooth, luxurious base for dishes like Samlor Kari and Amok Trey. Coconut milk also plays a role in desserts, offering a sweet, creamy balance to ingredients like palm sugar and sticky rice.
These ingredients form the foundation of Cambodian cooking and are key to recreating its unique flavors at home. Whether you’re preparing a rich curry, a tangy soup, or a savory stir-fry, having these essentials on hand will help you achieve the complex, balanced taste that defines Cambodian cuisine.
10 Essential Ingredients to Have on Hand for Cooking Cambodian Food at Home
1. Fish Sauce – A fundamental ingredient in Cambodian cooking, fish sauce provides a salty, savory flavor. It’s commonly used in soups, stir-fries, marinades, and dipping sauces to enhance the overall taste of the dish.
2. Palm Sugar – This natural sugar is widely used in Cambodian cuisine for its rich, caramel-like sweetness. It’s key in balancing flavors in curries, sauces, and desserts, complementing the salty and tangy elements.
3. Lemongrass – Lemongrass is used for its bright, citrusy aroma and flavor. It’s typically bruised or chopped finely for use in soups, curries, and grilled dishes, adding a fresh, zesty note.
4. Galangal – Similar to ginger, galangal has a sharper, more peppery taste. It is often sliced or pounded and used in soups, stews, and curry pastes to give a distinct earthy flavor.
5. Prahok (Fermented Fish Paste) – Prahok is a potent, umami-rich paste made from fermented fish, used as a seasoning in soups, stews, and stir-fries. Its bold flavor defines many Cambodian dishes, adding depth and saltiness.
6. Kaffir Lime Leaves – These leaves are fragrant and citrusy, often torn or crushed and added to soups, curries, and stir-fries. They infuse a refreshing aroma and bright flavor into dishes.
7. Tamarind Paste – Tamarind adds a distinct sour note to Cambodian food. It’s often used in soups, dipping sauces, and marinades, providing a tangy contrast to sweet or salty ingredients.
8. Turmeric – Fresh or powdered, turmeric is used for its earthy flavor and vibrant yellow color. It’s essential in Cambodian curries, giving dishes a warm, slightly bitter undertone and a striking appearance.
9. Dried Shrimp – Dried shrimp offer a concentrated salty, umami flavor. They are typically ground or rehydrated and added to salads, soups, and dipping sauces to enhance the savory taste.
10. Coconut Milk – Coconut milk is used to create a creamy base for many Cambodian soups and curries. Its rich, mild flavor helps balance spicy and tangy elements, making it a must-have for traditional dishes.
FAQs for the Cambodian Black Pepper Beef (Lok Lak) Recipe
Q: What are the key ingredients in the Cambodian Black Pepper Beef (Lok Lak) recipe?
A: The Cambodian Black Pepper Beef (Lok Lak) recipe primarily includes beef, black pepper, soy sauce, and garlic. These ingredients are combined to create a savoury and spicy dish with a distinctive flavour.
Q: Can I use a different cut of beef for the Cambodian Black Pepper Beef (Lok Lak) recipe?
A: Yes, you can use different cuts of beef for the Cambodian Black Pepper Beef (Lok Lak) recipe. Common choices include sirloin or flank steak, which should be thinly sliced to ensure even cooking and tender results.
Q: How can I adjust the level of spiciness in the Cambodian Black Pepper Beef (Lok Lak) recipe?
A: To adjust the spiciness of the Cambodian Black Pepper Beef (Lok Lak) recipe, modify the amount of black pepper used. For a milder version, reduce the amount of black pepper, or for more heat, increase it according to your taste preference.
Q: What is the best way to store leftovers of the Cambodian Black Pepper Beef (Lok Lak) recipe?
A: Store leftovers of the Cambodian Black Pepper Beef (Lok Lak) recipe in an airtight container in the refrigerator. The dish can be kept for up to three days. Reheat thoroughly before serving to ensure the beef remains tender.
Q: Can the Cambodian Black Pepper Beef (Lok Lak) recipe be made in advance?
A: Yes, you can make the Cambodian Black Pepper Beef (Lok Lak) recipe in advance. Cook the beef ahead of time and store it in the refrigerator. Reheat the dish before serving to ensure it is heated through and retains its flavor.
Cambodian Black Pepper Beef
Equipment
- large mixing bowl
- Wok or large skillet
- cutting board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 2 lbs flank steak, thinly sliced against the grain
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- 2 tsp ground black pepper
- 1 tsp garlic powder
- 1/4 cup vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 green onions, sliced diagonally
Instructions
- In a large bowl, combine the soy sauce, oyster sauce, fish sauce, honey, black pepper, and garlic powder. Add the thinly sliced flank steak and toss to coat well. Set aside to marinate for at least 30 minutes or up to 2 hours.
- Heat a large wok or skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
- When the oil is hot, add the marinated flank steak and stir-fry for 2-3 minutes or until browned on the outside but still pink on the inside. Transfer the steak to a plate and set aside.
- In the same wok or skillet, add the onion, red bell pepper, green bell pepper, and minced garlic. Stir-fry for 2-3 minutes or until the vegetables are tender but still crisp.
- Return the cooked flank steak to the wok or skillet and toss with the vegetables. Stir-fry for an additional 1-2 minutes or until heated through.
- Garnish with sliced green onions and serve hot.
Notes
Tips and Tricks
Thinly slice the beef against the grain to ensure tender and juicy pieces of meat. Marinate the beef for at least 30 minutes to allow the flavors to infuse. Use a wok or large skillet to quickly stir-fry the beef and vegetables. Cut the vegetables into thin, uniform slices to ensure even cooking. Use a wooden spoon or spatula to stir the ingredients, keeping the meat and vegetables moving to prevent sticking.Nutrition
1 comment
I was blown away by how delicious this turned out. Highly recommend!
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