How To Make Khmer Beef Lok Lak (ឡុកឡាក់)

Khmer Beef Lok Lak

Ingredients (គ្រឿងផ្សំ)

  • Beef (សាច់គោ) – 300g
  • Green Tomatoes (ប៉េងប៉ោះបៃតង) – 200g
  • Garlic (ខ្ទឹមស) x 3 cloves
  • Spring Onion (ខ្ទឹមម៉្យាងដើមតូច) – 3 sprigs (វត្ថុ)
  • Onion (ខ្ទឹមបារាំង) – 1
  • Egg (ពងទា) – 1
  • Lime (ក្រូចឆ្មា) – 1
  • Salt (អំបិល) – 1 tsp
  • Pepper [Cambodian] (ម្រេច [ខ្មែរ]) – 1 tbsp
  • Sugar (ស្ករ) – 2 tsp
  • Stock (ម្សៅសាច់មាន) – 2 tsp
  • Oyster Sauce (ងាវសមុទ្រទឹកជ្រលក់) – 1 tbsp
  • Ketchup (ទឹកប៉េងប៉ោះ) – 2 tbsp
  • Soy Sauce (ទឹកស៊ីអ៊ីវ) – 1 tbsp

Lok Lak is now regarded as a Cambodian classic but has routes in the French indochina period and similar to a Vietnamese dish called Bò lúc lắc or ‘shaking beef’ in America. My version of this dish is very easy to make, made with ingredients you should be able to easily find anywhere.

The lime and pepper sauce is an important part of making this uniquely Khmer, always use Kampot pepper or equivalent with its strong long lasting tang to get the right taste.


  1. Chop green tomato, onion, spring onion, garlic and beef
  2. Stack tomato and onion slices on plate
  3. Add stock, pepper & salt to small bowl
  4. Add lime and mix
  5. In a larger bowl mix salt, pepper and stock
  6. Add ketchup, oyster sauce, soy sauce and sugar
  7. Mix well
  8. Heat pan & add oil, then add garlic & spring onion
  9. Add beef and then add sauce and mix well
  10. Stir and let simmer
  11. Add to plate and eat hot
  12. Best eaten topped with fried egg