Beef Lok Lak

I finally tried one of the Cambodian spices my sister brought home for me.

What I used

• around 600 grams of beef strips
• 4 teaspoons of Artisanat d'Ángkor Lok Lak spice for the marinade
• about 2 teaspoons of oil for the marinade
• 2 tablespoons of soy sauce
• 2 tablespoons of oyster sauce
• 2 tablespoons of tomato ketchup
• 8 cloves of garlic, crushed
• 2 white onions, chopped
• oil for frying
• juice from 1 lime plus 2 teaspoons of Artisanat d'Angkor Lok Lak spice for the dipping sauce

What I did

• combined the Lok Lak spice, oil, soy sauce, oyster sauce and garlic then added the beef and marinated it for around an hour in the ref
• heated some oil in a wok and browned the onions
• stir fried the beef until done
• served with rice and the dipping sauce

This beef dish was very addicting even without the dipping sauce but the dipping sauce added a different element to the dish.  I love the peppery flavor of the beef and the rich taste of the sauce.  When I run out of the Lok Lak spice, I'll try to substitute salt and pepper in the marinade mixture.