
Cambodian Black Pepper Beef (Lok Lak)
Method
- Stir together oyster sauce, garlic, rice wine, sugar, soy seasoning sauce, dark soy sauce, and crushed Kampot peppercorns in a small bowl.
- Stir together cornstarch and 2 tablespoons water in a medium bowl until cornstarch is dissolved; add beef, and toss to coat. Add 1/4 cup of the oyster sauce mixture; cover and refrigerate 8 hours or overnight. Cover remaining oyster sauce mixture, and set aside.
- Heat oil in a wok over high. Carefully add beef mixture to wok, and cook, shaking wok often, until beef has a brown sear, 4 to 5 minutes. Add red onion and remaining oyster sauce mixture, and cook, shaking wok often, 2 more minutes.
- Stir together lime juice, sea salt, and coarsely ground Kampot peppercorns. Place beef, lettuce leaves, and tomatoes on a platter, and serve with lime sauce.
Shop the Recipe
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Kampot Black Peppercorns, Organic
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Koyu Dragon Chinese Rice Wine Shaoxing Wine
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Olive Oil, Extra Virgin , Arbequina
Castela NottiOriginal price $21.75 - Original price $21.75Original price$21.75$21.75 - $21.75Current price $21.75This Olive Oil is a 100% Italian product made from the first cold pressing of olives. It is an extra virgin olive oil with a fruity taste and a st...
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Kosher Sea Salt Flakes
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