Lok Lak Khmer (Kampot Black-Pepper Seared Beef with Lime-Pepper Dip & Egg) – Authentic Cambodia Recipe
Phnom Penh’s signature skillet steak served with Cambodia’s famous fresh lime juice and Kampot black pepper dip.
- Country of Origin
- 🇰🇭 Cambodia (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Seared marinated beef sirloin cubes, Crisp watercress, Tomato, Crushed Kampot black peppercorns, Fresh lime juice
Ingredients for Lok Lak Khmer (Kampot Black-Pepper Seared Beef with Lime-Pepper Dip & Egg) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared marinated beef sirloin cubes, prepped into bite-sized pieces
- 1.5 cups crisp watercress, washed and trimmed
- 1 cup tomato
- 1 medium onion and 3 cloves garlic, finely minced with crushed Kampot black peppercorns
- 1.5 tbsp traditional Cambodia seasoning (fresh lime juice, garlic, oyster/soy glaze)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed Kampot black peppercorns for 2–3 minutes until softened and fragrant.
- Add seared marinated beef sirloin cubes and crisp watercress along with fresh lime juice, garlic, oyster/soy glaze, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with tomato and serve straight from the skillet.