Angkor Cambodian Food

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1 tablespoon Kampot black pepper (ground)

1 tablespoon vegetable oil

1 tablespoon oyster sauce

1 tablespoon soy sauce

¼ teaspoons sea salt

1 ½ teaspoons of palm sugar (shaved)

1 teaspoon fish sauce

5 cloves garlic (minced)

1 ½ pounds of your favorite steak (½” cubed)

1 lime (Juice)

1 teaspoon Kampot black pepper (ground)

½ head of red leaf lettuce

2 medium size tomato (sliced 1/4” thick)

½ medium onion (sliced)  

2 tablespoons vegetable oil

Cambodian Steak and Salad

Lok Lak

Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish. A Cambodian favorite!  Likely influenced by French cuisine during the French colonial days.  


Marinating beef:  Mix the following in a bowl:  1 tablespoon of Kampot pepper, oil, oyster sauce, soy sauce, salt, palm sugar, fish sauce, garlic.  Add beef, mix well and let marinate.  

Lime dressing:  Mix lime juice, 1 teaspoon of Kampot pepper and a pinch of salt.

Salad: Line a large serving plate with lettuce, tomato, and onion.

Cook: Heat 2 tablespoons of vegetable oil on high heat, add marinated beef; cook about 5 minutes.


Serving Suggestions

Main Dish:  Place the hot beef on top of the prepared salad plate, drizzle with ¾ of dressing (save some for dipping).   Serve as a main dish with steamed rice.  

Hearty salad: Divide salad into 4 bowls, add the following ingredients evenly to each bowl:  4 hardboiled eggs - sliced, 2 medium boiled potatoes - sliced, and cooked green beans in 1” length.  Top each bowl with the hot beef and lime dressing.

Make Ahead Tip:  Prepare salad plate or bowls and keep in the frig days ahead.




Authentic Cambodian

4 servings






30 min

25 min

5 min