Cambodian Lok Lak with Kampot Pepper

A bold, aromatic dish rooted in Cambodia’s culinary soul — elevated by the signature warmth of Kampot pepper.

Lok Lak is a beloved Cambodian dish, often shared in family homes and street-side cafés alike. It reflects the vibrant balance of tang, heat, and umami that defines Cambodian cuisine.

Ingredients (Serves 2)

For the beef marinade:

• 300g (10 oz) beef tenderloin or flank steak, thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 clove garlic, finely grated
• 1 tsp freshly ground black Kampot pepper

For the stir-fry:

• 1 tbsp neutral oil (like vegetable or canola)
• 1/2 red onion, sliced
• 1 small tomato, sliced into wedges

For the dipping sauce:

• Juice of 1 lime
• 1/2 tsp sea salt
• 1/2 tsp sugar
• 1/2 tsp ground black Kampot pepper

To serve:

• Steamed jasmine rice
• Crisp lettuce leaves, sliced cucumber, and tomato
• Optional fried egg on top (modern variation)

Instructions

1. Marinate the Beef

In a bowl, mix all marinade ingredients. Add the beef slices and toss well to coat.
Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

2. Make the Pepper-Lime Dipping Sauce

In a small bowl, combine lime juice, salt, sugar, and Kampot pepper. Stir until sugar dissolves. Set aside.

3. Cook the Beef

Heat a wok or skillet over high heat. Add oil.
Sear beef slices quickly in batches (do not overcrowd), cooking just until browned. Remove and set aside.

In the same pan, lightly sauté the red onion and tomato for 1–2 minutes, just until softened. Return beef to the pan, toss once more, then turn off the heat.

4. Assemble

Serve over jasmine rice, with crisp lettuce, tomato slices, and cucumber on the side.
Spoon the pepper-lime sauce over everything — or serve it in a small bowl for dipping.

Optional: Top with a perfectly fried egg.

Why Kampot Pepper Matters Here

This dish is simple in ingredients but profound in flavor — and Kampot pepper is the soul of it. Its warm, citrusy heat balances the richness of the beef and brightens the lime sauce with floral depth.

This is not just a stir-fry. It’s a tribute — to place, to palate, and to pepper.

Serving Suggestion

Pair with a light beer or cold jasmine tea.
Eat it slowly, the traditional way — fork and spoon in hand, pepper sauce always close.

Written and curated by the TYKCOLLECTIVE Research & Culinary Studio.

Image by Kika Mika shutterstock via Shutterstock