Travel recipes: Lok Lak – Cambodia

Lok lak |

We had just arrived in Cambodia (with the bus as we arrived from Laos) and because it happened to be lunch time, our first acquintance with Cambodia was a traditional dish. After some studying of the slightly complicated menu we figured it out; it had to be a lok lak and a chicken amok. And than the waiting began as we had no idea what we had just ordered.

Lok lak cambodia |

I picked the Lok lak and Tom had the chicken amok (kind of a curry) and the taste of my dish was great but the meat was so tough it was hard to chew. Well we were in Cambodia after all and I assume the cows have a totally different life to the ones over here. 🙂 I was curious how an homemade version would be. With Dutch beef instead of a tough Cambodian cow. And I can tell you; it was a 100% better and very tasty. The flavors are fantastic!

Lok lak cambodia |

Originally this dish is served with a fried egg, but we had cooked eggs leftover from the gado gado we made earlier so small detail right? In the restaurant the egg was served on the side which is why you don’t see it in the image on top.


Lok lak cambodia |

Lok Lak

  • Author: Simone van den Berg
  • Yield: 2



  • 500 gram beef thinly sliced
  • 3 cloves garlic finely chopped
  • 1 tsp sugar
  • 1 tbsp oister sauce
  • 1 tsp black pepper

Stirfry sauce

  • 4 tbsp soy sauce
  • 1 tbso sugar
  • 120 ml water
  • 1 tsp corn flour
  • salt
  • oil

Lime pepper sauce

  • 60 ml lime juice fresh
  • 30 ml water
  • 1 tsp garlic puree
  • 1 tsp sugar
  • 1 tsp fish sauce
  • 1 tsp black pepper
  • 1 chili pepper finely sliced
  • salt to taste

For the salad

  • Lettuce of your choice
  • 2 ripe tomatoes sliced
  • cucumber
  • 1 pcs red onion finely sliced
  • spring onion
  • cooked or fried egg


  1. Finely cut the beef and mix with the marinate. leave to stand for an hour
  2. In the meantime make the lime pepper sauce and the stirfry sauce by combining the ingredients. Set aside
  3. Stirfry the beef briefly in the oil and remove from the pan. Ad the stiryfry sauce and leave this to reduce until you have a sticky syrupy sauce. If necessary you can add a bit of corn flour to thicken it.
  4. At the beef back in at the last minute and leave to reheat a bit.
  5. Plate by starting with the lettuce and serve the beef on top. Serve with the lime pepper sauce.


The salad is in itself not very special. It’s lettuce, cucumber, onion, tomato and the beef. I forgot the cucumber by the way so you don’t see it in the pictures. Add to the salad whatever you want!

Written by
Simone van den Berg

Reizen doet mijn hart sneller kloppen. Al sinds ik me kan herinneren wilde ik de wereld ontdekken en andere culturen ervaren. Sinds onze allereerste verre reis naar Mexico in 1997 ga ik graag buiten de grenzen van Europa, maar ook dichtbij is nog zoveel moois te ontdekken! Reizen combineren met lekker eten is voor mij de ultieme combinatie. Van al mijn reizen heb ik stapels 'logboeken'. Vandaar de naam Paper Travels.

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Written by Simone van den Berg