Cambodian Black Pepper Beef (Lok Lak)

Yields 4 Servings Total Time 20 mins
AuthorNite Yun

Nite Yun, chef-owner of Oakland’s brilliant Cambodian restaurant Nyum Bai, shows us how to cook succulent and peppery Lok Lak, a.k.a. black pepper beef, using an eco-friendly electric induction wok in this video from our friends at East Bay Community Energy.

Ingredients

 ⅓ cup oyster sauce
 ¼ cup crushed garlic (about 8 garlic cloves)
 3 tbsp cooking rice wine
 2 ¾ tbsp raw sugar
 2 tbsp soy seasoning sauce (such as Golden Mountain)
 2 tbsp dark soy sauce
 2 ½ tsp crushed Kampot
 2 tbsp cornstarch
 2 tbsp water
 2 lbs flank steak, cut into 3/4-inch cubes
 2 tbsp olive oil
 2 cups thinly sliced red onion (from 1 medium onion)
 2 tbsp fresh lime juice (from 1 lime)
 1 tsp coarse sea salt
 1 tsp coarsely ground Kampot or other black peppercorns
 8 butter lettuce leaves
 1 unripe red tomato, cut into 8 wedges
Nutrition Facts

Servings 4

How to Make It

1

Stir together oyster sauce, garlic, rice wine, sugar, soy seasoning sauce, dark soy sauce, and crushed Kampot peppercorns in a small bowl.

2

Stir together cornstarch and 2 tablespoons water in a medium bowl until cornstarch is dissolved; add beef, and toss to coat. Add 1/4 cup of the oyster sauce mixture; cover and refrigerate 8 hours or overnight. Cover remaining oyster sauce mixture, and set aside.

3

Heat olive oil in an induction wok set on high. Carefully add beef mixture to wok, and cook, shaking wok often, until beef has a brown sear, 4 to 5 minutes. Add red onion and remaining oyster sauce mixture, and cook, shaking wok often, 2 more minutes.

4

Stir together lime juice, sea salt, and coarsely ground Kampot peppercorns. Place beef, lettuce leaves, and tomatoes on a platter, and serve with lime sauce.

Ingredients

 ⅓ cup oyster sauce
 ¼ cup crushed garlic (about 8 garlic cloves)
 3 tbsp cooking rice wine
 2 ¾ tbsp raw sugar
 2 tbsp soy seasoning sauce (such as Golden Mountain)
 2 tbsp dark soy sauce
 2 ½ tsp crushed Kampot
 2 tbsp cornstarch
 2 tbsp water
 2 lbs flank steak, cut into 3/4-inch cubes
 2 tbsp olive oil
 2 cups thinly sliced red onion (from 1 medium onion)
 2 tbsp fresh lime juice (from 1 lime)
 1 tsp coarse sea salt
 1 tsp coarsely ground Kampot or other black peppercorns
 8 butter lettuce leaves
 1 unripe red tomato, cut into 8 wedges

Directions

1

Stir together oyster sauce, garlic, rice wine, sugar, soy seasoning sauce, dark soy sauce, and crushed Kampot peppercorns in a small bowl.

2

Stir together cornstarch and 2 tablespoons water in a medium bowl until cornstarch is dissolved; add beef, and toss to coat. Add 1/4 cup of the oyster sauce mixture; cover and refrigerate 8 hours or overnight. Cover remaining oyster sauce mixture, and set aside.

3

Heat olive oil in an induction wok set on high. Carefully add beef mixture to wok, and cook, shaking wok often, until beef has a brown sear, 4 to 5 minutes. Add red onion and remaining oyster sauce mixture, and cook, shaking wok often, 2 more minutes.

4

Stir together lime juice, sea salt, and coarsely ground Kampot peppercorns. Place beef, lettuce leaves, and tomatoes on a platter, and serve with lime sauce.

Cambodian Black Pepper Beef (Lok Lak)
IngredientsDirections

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