Jump to Recipe Print RecipeAs I tossed the sirloin cubes into the hot wok, the sizzle seemed to echo my anticipation. Cambodian Pepper Beef, or Lok Lak, is my go-to for those busy weeknights when a quick yet savory family dinner is a must. This recipe not only brings a delightful burst of Asian flavor to the table but also packs a protein punch, making it both satisfying and nourishing. The glossy, peppery sauce clings to each tender piece of beef, while a zesty lime and pepper dipping sauce adds that perfect tang to create a delightful contrast. You’ll find that it’s incredibly versatile—perfect served over fluffy rice or wrapped in crisp lettuce leaves. Curious about how to elevate your weeknight meals effortlessly? Let’s dive in! Why is Cambodian Pepper Beef irresistible? Simplicity: This quick recipe takes just 30 minutes, making it perfect for busy weeknights. High Protein: Packed with up to 35g of protein per serving, it’s a nourishing choice for the entire family. Versatile: Serve it over rice or use it as a filling for lettuce wraps—either way, it’s a hit! Flavor Explosion: The glossy, peppery sauce, paired with a zesty lime dipping sauce, creates a delightful contrast that tantalizes your taste buds. Crowd-Pleasing: Whether for a casual family dinner or a festive gathering, this dish never fails to impress. Check out my recipe for Ground Beef Enchiladas for another quick and delicious option! Cambodian Pepper Beef Ingredients For the Beef and Marinade Sirloin/Striploin Steak – Tender protein that can be cut into 3cm cubes; substitutes well with ribeye if needed. Cornflour (Cornstarch) – Essential for tenderizing the beef in the marinade, ensuring juicy bites. Baking Soda – Enhances the beef’s tenderness, contributing to a melt-in-your-mouth texture. Garlic Cloves – Adds aromatic depth; fresh is best, but garlic powder can work in a pinch. For the Stir-Fry Vegetable Oil – A neutral cooking fat ideal for high-heat searing; can substitute with canola or sunflower oil. Red Onion – Brings sweetness and flavor; yellow onion can be used for a different taste. Tomato – Provides freshness and acidity; any variety works beautifully. For the Sauces Oyster Sauce – The umami base for both the marinade and stir-fry sauce, can be swapped with hoisin sauce for a vegetarian alternative. Soy Sauce – Adds salty flavor and depth of color; low-sodium options are available for a healthier dish. Sweet Dark Soy Sauce – Adds a sweet note; regular soy sauce with a touch of sugar can also work. Ground Kampot Pepper – Delivers mild heat and aromatic quality; freshly ground black pepper can replace it if unavailable. Sugar – Balances the flavors; consider brown sugar for a richer taste. Lime Juice – Brightens the dipping sauce and adds a refreshing tang; lemon juice can serve as a substitute. For Serving Lettuce Leaves – Great for serving, adding a nice crunch; other leafy greens can be substituted here. Steamed Rice – A perfect base for your savory Cambodian Pepper Beef; switch it up with quinoa or cauliflower rice for a low-carb option. Step‑by‑Step Instructions for Cambodian Pepper Beef (Lok Lak) Step 1: Marinate the Beef In a large bowl, combine the sirloin cubes with cornflour, baking soda, minced garlic, and a pinch of ground Kampot pepper. Mix thoroughly to coat the beef evenly, then cover and let the mixture marinate for at least 30 minutes at room temperature. This step enhances the tenderness and flavor of your Cambodian Pepper Beef. Step 2: Prepare the Sauces While the beef is marinating, prepare the stir-fry sauce in a small bowl by mixing the oyster sauce, soy sauce, sweet dark soy sauce, sugar, and lime juice. In another bowl, combine lime juice and extra ground pepper for the dipping sauce. Set both sauces aside to let the flavors meld, ensuring they’re ready for the cooking process. Step 3: Heat the Wok Place a wok or large skillet over high heat and add 2 tablespoons of vegetable oil. Allow the oil to heat until shimmering, which usually takes about 2 minutes. This high temperature is crucial for achieving that delicious sear on the beef, giving it a nice char and sealing in the juices for your Cambodian Pepper Beef. Step 4: Sear the Beef Carefully add the marinated beef to the hot wok in batches, ensuring not to overcrowd the pan. Sear each batch for about 30 seconds on each side until they are nicely browned and charred. Transfer the cooked beef to a plate and repeat until all the pieces are seared, maintaining a high heat throughout the process. Step 5: Cook the Onion and Combine After removing the beef, add a bit more oil if necessary. Toss in the red onion wedges and stir-fry for 30 seconds until they start to soften and become fragrant. Next, pour in the stir-fry sauce and return the beef to the wok, stirring well to coat everything. Cook for an additional 30 seconds, allowing the sauce to thicken slightly. Step 6: Rest and Serve Once everything is well combined, turn off the heat and let the Cambodian Pepper Beef rest in the pan for a minute to let the flavors settle. Serve the beef on a bed of crisp lettuce leaves alongside fresh tomato slices and sticky steamed rice. Don’t forget to provide the tangy dipping sauce on the side for that extra burst of flavor! Variations & Substitutions for Cambodian Pepper Beef Feel free to get creative with this recipe, tailoring it to your family’s taste buds and pantry staples! Protein Swap: Replace sirloin with chicken or tofu to cater to different dietary preferences. Each option brings its own delightful flavor! Vegetable Boost: Add seasonal vegetables like bell peppers, snap peas, or broccoli to elevate nutrition and color. A pop of color makes the dish more appealing! Dipping Sauce Twist: Add a splash of fish sauce for a deeper umami flavor in the dipping sauce. Just a dash will transform the tanginess into a flavorful experience. Sweetness Adjustment: Modify the sweetness in the marinade and sauce by using honey or maple syrup instead of sugar for a unique flavor profile. This natural sweetness could bring new life to the dish! Low-Carb Option: Swap steamed rice for cauliflower rice or quinoa to create a low-carb version. Perfect for those watching their carb intake while still enjoying every bite! Spice It Up: For a bit of heat, mix in some sliced chili peppers or a dash of sriracha into the stir-fry. Spice lovers will appreciate this extra kick! Herbal Accent: Toss in fresh herbs like cilantro or basil before serving for a refreshing finish. The aroma will awaken your senses and enhance the dish’s authenticity! Flavorful Replacement: Substitute oyster sauce with hoisin or mushroom sauce for a vegetarian-friendly option that still delivers delicious flavor. This keeps the dish inclusive for all dietary choices! Enjoy exploring these variations as you whip up your Cambodian Pepper Beef, and don’t hesitate to blend in elements from other favorite dishes, like my Caramelized Pulled Beef or Melt-in-your-Mouth Beef. Happy cooking! Expert Tips for Cambodian Pepper Beef Perfect Pan Searing: Avoid overcrowding the wok to ensure each piece of beef sears properly, resulting in that perfect crust for your Cambodian Pepper Beef. Marination Magic: Allow the beef to marinate for at least 30 minutes. This crucial step infuses the meat with flavor and ensures tenderness. Heat Control: Keep the wok at high heat when cooking, as this helps to achieve a delightful char on the beef and enhances the overall flavor. Adjusting Spice Levels: Customizing the heat in your dipping sauce is simple—just vary the amount of ground Kampot pepper to match your family’s taste preferences. Fresh Ingredients Matter: Use fresh garlic and vibrant vegetables to elevate the taste, making your Cambodian Pepper Beef not only delicious but also visually appealing. Make Ahead Options These Cambodian Pepper Beef (Lok Lak) components are perfect for busy home cooks! You can marinate the beef up to 24 hours in advance, allowing the flavors to deeply infuse while keeping the meat tender. Simply combine the sirloin with the marinade ingredients, cover, and refrigerate. The dipping sauce can also be prepared a day ahead and stored in the fridge for an extra kick when serving. When you’re ready to cook, just sear the pre-marinated beef and add the sauce as described in the recipe. This meal prep strategy not only saves time but ensures your dish remains just as delicious, making your busy weeknights far easier! What to Serve with Cambodian Pepper Beef (Lok Lak) Elevate your dining experience with delightful sides that complement the savory notes of this quick and hearty dish. Steamed Jasmine Rice: Perfectly fluffy, this classic side absorbs the flavorful sauce, making each bite a mouthwatering delight. Lettuce Wraps: Crisp lettuce elevates the dish into finger food fun. Fill each leaf with beef and a drizzle of dipping sauce for a fresh crunch. Garlic Green Beans: Sautéed green beans add a vibrant burst of color and bright flavor, balancing the richness of the beef. Coconut Rice: This subtly sweet rice adds a tropical flair that beautifully complements the peppery beef, enhancing your culinary adventure. Fresh Cucumber Salad: Crunchy and refreshing, a simple salad with cucumbers, lime, and herbs cuts through the richness of the dish. Pickled Vegetables: The tangy notes from pickled carrots and daikon add zest and a delightful crunch, elevating the dish’s complexity. Chilled Beer or Iced Tea: Pair with a light lager or refreshing iced tea to cleanse the palate between bites. Enjoy a crisp drink that complements the savory profile beautifully. Chocolate Mousse: End your meal on a sweet note with a rich and smooth dessert that contrasts perfectly with the spicy notes of the beef. Fruit Sorbet: A light and fruity sorbet refreshes the palate after the hearty dish, making for a perfect summer indulgence. Sesame Noodles: Hints of tangy sesame flavor pair wonderfully with the Cambodian Pepper Beef, creating an irresistible fusion of tastes. How to Store and Freeze Cambodian Pepper Beef Fridge: Store leftover Cambodian Pepper Beef in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through for best texture. Freezer: Freeze the cooled beef in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in a skillet or microwave. Reheating: For leftovers, add a splash of water or broth when reheating to maintain moisture. This will help keep the beef tender and avoid drying out. Make-Ahead: Marinate the beef a few hours in advance or overnight for improved flavor, but remember to store it in the fridge until cooking! Cambodian Pepper Beef (Lok Lak) Recipe FAQs What type of beef is best for Cambodian Pepper Beef? I recommend using sirloin or striploin steak, cut into 3cm (1½ inch) cubes for tenderness. Ribeye works well as a substitute if you’re unable to find sirloin. Ensure the beef is fresh, avoiding any with dark spots or a slimy texture. How should I store leftovers of Cambodian Pepper Beef? Store your leftover Cambodian Pepper Beef in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to keep the beef tender and moist. Can I freeze Cambodian Pepper Beef? Absolutely! Freeze the cooled beef in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator before warming gently in a skillet or microwave, adding a bit of liquid to maintain moisture. Can I make Cambodian Pepper Beef ahead of time? Yes, you can marinate the beef a few hours in advance or even overnight. Just be sure to keep it in the fridge until you’re ready to cook. This will enhance the flavors even more, making your weeknight cooking a breeze! Are there dietary considerations I should be aware of? If you have dietary restrictions, consider that this dish contains soy and oyster sauce, which may not be suitable for those with shellfish allergies. Additionally, using low-sodium soy sauce can help lower the sodium content for a healthier option. Always check for gluten-free alternatives if necessary! What can I do if the beef is tough after cooking? If your Cambodian Pepper Beef turns out tough, it’s likely due to overcooking or not marinating long enough. To ensure tenderness, always marinate for at least 30 minutes before cooking, and avoid overcrowding the pan during searing. Be sure to cook on high heat for a short time to keep the meat juicy! Savory Cambodian Pepper Beef (Lok Lak) Savory Cambodian Pepper Beef, or Lok Lak, is a quick, flavorful dish ideal for busy weeknights, offering delightful Asian flavors and high protein content. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: DinnerCuisine: CambodianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Beef and Marinade500 grams Sirloin/Striploin Steak cut into 3cm cubes2 tablespoons Cornflour (Cornstarch) for tenderizing1 teaspoon Baking Soda for tenderness3 cloves Garlic Cloves mincedFor the Stir-Fry2 tablespoons Vegetable Oil or canola/sunflower oil1 medium Red Onion wedged1 medium Tomato any variety worksFor the Sauces3 tablespoons Oyster Sauce or hoisin sauce2 tablespoons Soy Sauce low-sodium available1 tablespoon Sweet Dark Soy Sauce or regular soy sauce with sugar1 teaspoon Ground Kampot Pepper or freshly ground black pepper1 teaspoon Sugar brown sugar for richer taste2 tablespoons Lime Juice or lemon juiceFor Serving1 cup Lettuce Leaves for serving2 cups Steamed Rice or quinoa/cauliflower rice for low-carb Equipment WokLarge BowlSmall BowlSkillet Method Marinate the BeefIn a large bowl, combine the sirloin cubes with cornflour, baking soda, minced garlic, and a pinch of ground Kampot pepper. Mix thoroughly to coat the beef evenly, then cover and let the mixture marinate for at least 30 minutes at room temperature.Prepare the SaucesWhile the beef is marinating, prepare the stir-fry sauce by mixing the oyster sauce, soy sauce, sweet dark soy sauce, sugar, and lime juice in a small bowl. In another bowl, combine lime juice and extra ground pepper for the dipping sauce.Heat the WokPlace a wok over high heat and add vegetable oil. Allow the oil to heat until shimmering.Sear the BeefAdd the marinated beef to the hot wok in batches, searing each batch for about 30 seconds on each side until browned. Transfer cooked beef to a plate.Cook the Onion and CombineAfter removing the beef, add more oil if necessary. Toss in red onion and stir-fry for 30 seconds until fragrant. Pour in stir-fry sauce, return beef to wok, and cook for additional 30 seconds.Rest and ServeTurn off the heat and let the Cambodian Pepper Beef rest in the pan for a minute. Serve on lettuce leaves with tomato slices and steamed rice, alongside the tangy dipping sauce. Nutrition Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 15mg NotesAvoid overcrowding the wok for proper sear, and use fresh ingredients for the best flavor. Tried this recipe?Let us know how it was!
