BEEF LOK LAK (Lok Lak Sach Ko)
This beef builds beef tenderloin, white wine and oyster sauce into a proper meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Egg Shellfish Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes.
- Cut the beef tenderloin into 2–3 cm cubes. Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil. Mix well.
- Heat a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns lightly. Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef.
- Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant. Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice. Mix well.
- On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions. Spoon the cooked beef over the vegetables and place fried eggs on top. Serve with the Kampot pepper sauce and fragrant steamed rice.
- Sear hot and fast, Lok Lak is at its best when the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.
You'll use: Oven · Frying pan / skillet · Pan · Large pot · Steamer
Watch how it's made
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Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Lime
- lemon
Tips & common questions
How long does BEEF LOK LAK (Lok Lak Sach Ko) take to make?
About 70 minutes from start to finish — an estimate based on the 6 steps and 16 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for BEEF LOK LAK (Lok Lak Sach Ko) via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.