This week on Two Souls One Spoon we are taking you to Cambodia with a traditional Khmer dish, Beef Lok Lak.

Beed loc lak recipe, two souls one spoon
Beef Lok Lak

Country of origin: Cambodia

Serves 4 with white rice.


For the Lot Lak Marinade

120ml light soy sauce

2 tsp freshly ground black pepper

3 tbsp of what sugar

2 tsp fish sauce

4 garlic cloves chopped

2 tbsp tomato ketchup

2 tbsp oyster sauce

For the dipping sauce

30ml water

2 limes juiced

4 tsp freshly ground black pepper

1 tsp salt

1 tsp fish sauce

For the salad

4 romaine lettuce leaves, washed

4 tomatoes, sliced

1/2 red onion, sliced

1/4 cucumber, peeled and sliced


  1. Slice the beef steaks into thin strips and add to a bowl, mix together with all of the ingredients for the marinade. Set the beef in the fridge to marinate for 20 minutes to 1 hour.
  2. Whilst the beef is marinading prepare the dipping sauce by combining all the of the ingredients into a small bowl and mixing well.
  3. Once the beef has had time to marinate, heat a glug of oil in a frying pan on medium heat.
  4. Add the beef strips along with the marinade to the pan and fry for around 8 minutes until the beef has cooked through and the sauce has become rich and sticky.
  5. Prepare the plate by placing the lettuce leaf on the plate and top with the sliced onion tomato and cucumber, this will act as a base for your beef loc law mixture.
  6. Serve the beef lok lak on top of the salad, along with the dipping sauce in a side dish and a portion of white rice.

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Hi, we're Matt & Lorna. Two travellers on one path hoping to share some of our experiences with you.

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