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Siem Reap (Cambodia)
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Main course
Meat
Food Flavour DNA
Nutritional Values
520kcal
40gProtein
30gCarbs
28gFat
2gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🫘 Soy
Lok Lak
How to order / say it
Say it
ឡុកឡាក់ — [lok LAHK]
Order
I'd like the Lok Lak, please.
Locally
ខ្ញុំសូមឡុកឡាក់មួយ។
Say locally
Stir-fried marinated beef served with a pepper-lime dipping sauce.
Why try it?
Lok Lak is emblematic of the amalgamation of flavors in Cambodia, reflecting both local and colonial influences. It's popular for its simplicity and versatility, where every household has their own version.
How it tastes
The beef is savory and slightly sweet from the marinade, with a pronounced umami flavor. The black pepper-lime sauce adds a zesty kick, and accompanying vegetables offer a fresh contrast.
Origin & History — first documented: 1950
Introduced in its current form during the colonial period, Lok Lak became a beloved staple as Khmer cooks adapted French techniques with local ingredients. It's been a favorite at family meals since the mid-20th century.
Recipe
Ingredients
- 🥩 400 g beef strips
- 🥣 3 tbsp soy sauce
- 🍯 2 tsp sugar
- 🥕 150 g tomatoes
- 🥕 100 g lettuce
- 🧂 1 tsp black pepper
- 🍋 2 tbsp lime juice
- 🧄 3 cloves garlic
- 🥕 100 g cucumber
Method
- 1 Marinate beef in soy sauce, sugar, and garlic.
- 2 Stir-fry beef until cooked.
- 3 Arrange on a plate with lettuce, tomatoes, and cucumber.
- 4 Serve with a side of pepper-lime dipping sauce.
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