Lok Lak Cambodian Beef with Lime and Pepper Dip
Tender seared beef cubes in a sticky garlic marinade, served on salad and rice with a sharp lime and black pepper dip.
- Time1 hr 5
- LevelEasy
- Costabout £5.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the tamari, tomato purée, brown sugar, garlic and ground pepper in a bowl. Add the beef, turn to coat and leave for 30 minutes at room temperature.
30 min - 2
Cook the rice in the water in a covered pan for 12 minutes, then leave it covered off the heat for 10 minutes.
12 min - 3
Make the dip. Stir the lime juice, salt and cracked pepper together in a small bowl until the salt dissolves.
- 4
Arrange the lettuce, tomatoes, cucumber and red onion on a large platter or four plates.
- 5
Heat 1 tbsp of the oil in a very hot frying pan or wok. Fry half the beef for 2 to 3 minutes, shaking the pan, until dark and sticky outside and pink in the middle. Tip onto the salad and repeat with the rest.
3 min - 6
Wipe the pan, add the last oil and fry the eggs until the whites are set and the edges crisp.
- 7
Serve the beef on the salad with rice and an egg on top. Dip each piece in the lime and pepper sauce, which should taste sharp, hot and salty.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.