Beef Lok Lak

Beef lok lak is Cambodia's rendition of the Vietnamese dish Bò Lúc Lắc - which means "shaking beef." Identical to the Vietnamese dish, beef lok lak evolved due to the French dominance in the area: after all, during French colonialism, cows were mostly employed for farm works.

Our Cambodian beef lok lak dish calls for thinly sliced beef that is stir-fried with onions, cucumbers, and tomatoes. It is then accompanied by rice, lettuce, and, for added protein, a fried egg. To enjoy beef lok lak, stuff some important ingredients into a lettuce leaf, fold it up, and dip it in the delectable sauce.

The dipping sauce, prepared with lime juice, sea salt, and black Kampot pepper, is the centerpiece of the meal. Kampot peppers are also known as seashore peppers, due to their origins in Cambodia's coastal areas. It is widely regarded as one of the greatest chilies in the world! However, if you are unable to get any Kampot peppers, black pepper is a great alternative. It also enhances the taste of beef lok lak very well.