Steak and Salad

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

Lok Lak – Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish.
Prep Time: 30 minutes
Cook Time: 5 minutes
Course: Main Course
Cuisine: Cambodian
Keyword: Beef, Black Pearls, Kampot Pepper, Lok Lak, Tuk Meric
Servings: 4
Author: Channy Laux



  • Marinate Beef Mix the following in a large bowl: Kampot pepper, oil, oyster sauce, soy sauce, fish sauce, salt, and sugar. Add beef, mix well and set aside.
  • Prepare Lime Dressing In small bowl mix lime juice and Tuk Meric, set aside
  • Preparing Salad Plates Line a serving plate with lettuce, tomato, onion and sliced hard boiled eggs.
  • Cooking the Steak In a large skillet heat 2 tablespoon of cooking oil on high heat, add marinated beef; cook until beef almost done, add the garlic and stir.
  • Plating Place the hot beef on top of the prepared salad plate, drizzle with lime dressing. Sprinkle Black Pearls on top.


Serve with steam rice or sliced boiled potato, and additional Tuk Meric on the side as extra steak sauce. 
Memory Lane 
Everyone in my family loves this dish.  In Cambodia, whenever my mother made this dish, she did not have any other dishes on the table.  It was just a large serving platter of Lok Lak in the middle of the round table.  Each of us would have a plate of steamed rice in front of us, and reaching over for the main dish.  Lok Lak is one of the dishes that I would kneeled on the chair to boost myself taller so I can have a fair chance among my siblings to reach this tasty steak over crunchy and juicy vegetables.  
Living in Lincoln Nebraska in the late 70’s there was no red leaf lettuce available.  Iceberg lettuce just did not do justice to this amazing dish.  However, Mom would prepare Lok Lok with hard boiled potatoes, cooked green bean, hard boiled eggs and topped with the Nebraska beef and lemon dressing.  It was not the same as the original recipe, but it was as tasty and made perfect leftovers to pack for lunch.   
* Substitutions:
  • Substitute Thnot Sugar with granulated sugar 
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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