Khmer Lok Lak

My Mother has always told me to watch her cook. “You’re not going to live with me for the rest of your life..and you will be hungry for this..” I never listened, I mean I was 8…WHO is listening at 8?

Now I’m 32 and I’m HUNGRY. I’m hungry for my Grandmother’s chicken and my Mom’s cooking. I’m so fortunate to still have my mother in my life – so here goes the cooking.

Here is my favorite. Khmer Lok Lak – consist of Beef and lots of veggies. I modified this a bit – because tomatoes now give me heartburn and my husband actually doesn’t like onions, so we stuck with cucumbers and lettuce only.

Now we always have been cooking this, I finally started to pay attention to how much of things I put in..so I can actually tell others, how I cook it.

Here is what you need:

Marinade: 

  • 1lb of beef – if you use more add more of the ingredients below
  • 3 garlic cloves – minced
  • 1 tsp sugar
  • 1 tbsp oyster sauce
  • 1 tsp black pepper

Stir Fry Sauce: 

  • 1 tbsp sugar
  • 1/2 cup water
  • 1 tsp corn starch
  • Salt to taste
  • Oil (depending on your frying pan size)

Salad: (as read above- optional) 

  • 1 bunch of iceberg lettuce
  • 2 cups of tomatoe
  • 2 large cucumber sliced
  • 1 med size red onion
  • 4 scallions

Let’s start!!

Step 1:

Mix beef and marinade together. This is great if you can set to marinade for more than 1 hour…overnight is EXCELLENT if you can.

Step 2:

Arrange your salad on platter and set aside in the fridge.

Step 3:

In high heat on your frying pan, add about 2 tbsp of oil or more, when it is smoking hot, add beef.

Step 4:

Add stir fry sauce, and let it boil to a thick brown sauce. This will only be about 1 – 2 min depending on the thickness you cut the meat.

Step 5:

Pour over salad (in this case, I poured two different plates)

I hope you enjoy!

 

 

All recipes are from word of mouth from my mother. I do not claim to own these recipes, only to cook and take pictures of them for you.