Dinner · Cambodian

Beef Lok Lak (Cambodian Shaking Beef)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 20, 2026

This Cambodian classic turns tender beef into a quick, savory-sweet stir fry served over crisp lettuce, tomatoes, and onion. The real magic is the lime and black pepper dipping sauce, bright and punchy enough to cut through the rich meat. Top each plate with a runny fried egg and serve with steamed rice for a dinner that feels special but comes together fast.

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Beef Lok Lak (Cambodian Shaking Beef)

Why you'll love this

  • Comes together in about 35 minutes for a dinner that feels restaurant-worthy.
  • That lime and black pepper sauce is addictive and cuts right through the rich beef.
  • A runny egg on top makes every bite richer.
  • Easily scaled up for company.

EveryDayMeal recipe

Beef Lok Lak (Cambodian Shaking Beef)

Prep
20m
Cook
15m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 2 pounds beef tenderloin, cut into 1 inch cubes
  • 5 cloves garlic, finely chopped
  • 2 tablespoons cooking oil
  • 1 1/2 tablespoons palm sugar (or brown sugar)
  • 1 teaspoon sea salt
  • 2 tablespoons white cooking wine
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons toasted sesame oil
  • 1 pound lettuce leaves, washed and dried
  • 14 ounces tomatoes, thinly sliced
  • 1 medium (about 7 ounces) onion, thinly sliced
  • 4 eggs
  • 1 1/2 tablespoons sea salt (for the sauce)
  • 1 tablespoon black Kampot pepper (or coarse black pepper)
  • 1 tablespoon fresh lime juice

Equipment

  • Large skillet
  • Small bowl
  • Cutting board
  • Sharp knife

Instructions

  1. Cut the beef tenderloin into 1 inch cubes, then toss with the sea salt, palm sugar, cooking wine, oyster sauce, soy sauce, and sesame oil until every piece is coated. Let it sit while you prep everything else so the flavors soak in.
  2. Wash and dry the lettuce, then thinly slice the tomatoes and onion. Arrange the lettuce on your serving platter and layer the tomatoes and onion over it so the vegetables are ready before the beef comes off the heat.
  3. Make the dipping sauce: toast the black pepper in a dry pan over medium-low heat for 2 to 3 minutes until fragrant, then crush it coarsely. Stir the crushed pepper together with the sea salt and lime juice in a small bowl until the salt dissolves.
  4. Fry the eggs sunny-side up in a little oil until the whites set but the yolks stay runny, about 3 minutes. Set them aside on a plate.
  5. Heat the cooking oil in a large skillet over high heat, then add the chopped garlic and stir just until it turns lightly golden and smells nutty, about 30 seconds.
  6. Add the marinated beef along with all its marinade and cook over high heat for 5 to 7 minutes, stirring often, until the beef is seared and browned on the outside but still juicy inside. Cook less for rarer beef, more for well done.
  7. Spoon the hot beef and its glossy pan juices over the bed of vegetables, top each serving with a fried egg, and serve with the lime-pepper dipping sauce and steamed rice on the side.

Tips from the kitchen

  • Use high heat and do not crowd the pan, or the beef will steam instead of sear. Cook in two batches if your skillet is small.
  • Tenderloin stays tender with a fast sear, but sirloin or flank steak work too if you slice them thin.
  • Make the dipping sauce first so it is ready the moment the beef is done. The pepper and lime are the signature flavor here.

Estimated nutrition per serving: 480 cal · 48g protein · 12g carbs · 26g fat

Make it your own

  • Swap tenderloin for sirloin or flank steak sliced thin against the grain to save money.
  • Add a splash of fish sauce to the marinade for extra depth.
  • Skip the rice and serve it all as a hearty beef salad over the greens.

Storing & make-ahead

Store leftover beef in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet so it does not overcook. Keep the sauce separate and fry fresh eggs when serving.

Good to know

What is Kampot pepper and can I substitute it?
Kampot pepper is a prized black pepper from Cambodia with a floral, bold flavor. Regular coarsely ground black pepper works fine as a substitute.
Can I use a cheaper cut of beef?
Yes. Sirloin or flank steak sliced thin against the grain works well. Just be careful not to overcook leaner cuts.
What goes best with Beef Lok Lak?
Steamed jasmine rice is traditional and soaks up the pan juices and sauce perfectly.
Can I make the dipping sauce ahead?
Absolutely. Mix the toasted pepper, salt, and lime juice up to a day ahead and store it covered in the fridge.

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