Cambodian Beef Lok Lak by Hemsley + Hemsley

Cambodian Beef Lok Lak

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  1. Combine the sliced beef with the marinade ingredients in a bowl and leave it to sit for 15 minutes at room temperature or overnight in the fridge (bring to room temperature before cooking).

  2. Whisk or shake the black pepper dressing ingredients together in a jar and set aside.

  3. Prepare the salad ingredients and arrange over 2 plates, starting with a layer of lettuce then tomatoes, avocado and onion.

  4. Heat a wide frying pan to a high heat with the ghee or coconut oil, add the beef and fry for 1 minute for medium rare–making sure to keep it moving.

  5. Remove the beef from the pan and distribute between the two plates.

  6. Add a quarter cup of water to the pan to deglaze, scraping up any bits of remaining sauce from the bottom and allow to reduce down. Pour over the beef and drizzle the dish with the black pepper dressing to serve.

Total Time 30 min


  • 250g beef steak, sliced into 1cm wide strips—we like to use rib steak
  • 1 tbsp grass-fed ghee or virgin coconut oil
  • For the marinade: 1 tsp fish sauce
  • 1 tsp tamari
  • 1 tsp fresh finely grated ginger—keep the skin on if organic
  • 1 tsp finely grated garlic
  • Sea salt to taste
  • Very large pinch of black pepper, freshly ground
  • For the black pepper dressing: 2 tsp fresh finely grated ginger
  • 2 tsp finely grated garlic
  • 3 tsp fresh lime juice
  • 3 tbsp extra virgin olive oil
  • Sea salt to taste
  • ½ tsp freshly ground black pepper
  • For the salad: 3 large tomatoes, sliced medium thick
  • 1 shallot or ½ small onion, thinly sliced
  • 1 large avocado, sliced
  • 1 head of romaine or cos lettuce, washed, spun dry and torn into medium pieces