Name: Lok Lak (Shaking Beef)
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Cuisine: Asian
Ingredients: 2 tablespoons oyster sauce; 1 tablespoon tomato paste; 2 tablespoons fish sauce; 1/2 tablespoon dark brown sugar; 2 teaspoons cornstarch; 1 teaspoon black pepper; 1/4 cup water or low sodium chicken stock; 2 pounds New York strip or ribeye steak (trimmed), cut into 1/2-inch cubes; 3 cloves garlic, minced; 2 scallions, thinly sliced, green and whites separated, divided; 1 1/2 tablespoons vegetable oil; 1 1/2 teaspoon salt; 1 teaspoon sugar; 1 large clove garlic, minced; 2 teaspoons black pepper; 1/2 cup fresh lime juice; 1/2 head crispy romaine lettuce, leaves separated; 2 large on the vine tomatoes, sliced; Hot cooked jasmine rice

Lok Lak (Shaking Beef)

Lok lak, also called shaking beef, is a Cambodian beef dish served with crispy lettuce and fresh tomatoes. It's easy to make, with complex flavors and a savory-sweet sauce that’s sure to impress.

35 min total 15 min prep 10 min cook 6 585 cal

Instructions

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1 In a medium bowl, whisk together the oyster sauce, tomato paste, fish sauce, cornstarch, salt, and black pepper.
2 Place the cubed beef in a small bowl and add 2 tablespoons of the marinade. Add more marinade 1 tablespoon at a time if the meat doesn't look well coated (not soaked). Add the garlic and the whites of the scallions. Mix until well combined. Marinate for 10 minutes.
3 Add the water or low sodium chicken stock to the remaining marinade, stir to combine, and set aside. You’ll add this to the beef as it’s cooking.
4 Combine the salt, sugar, black pepper, lime juice, and garlic in a small bowl. Set aside until ready to serve.
5 Place a large skillet over medium-high heat and add the oil. When oil is hot, add the steak to the pan, reserving the marinade left in the bowl. Cook, shaking the pan continuously, so that the beef is seared on all sides, 4 to 5 minutes. Once the steak is almost to your liking, add the rest of the marinade to the pan. Stir to coat the steak with the marinade. Cook until the sauce thickens, 2 minutes. Remove from heat and set aside.
6 Place fresh crispy romaine lettuce leaves on the outer edge of a large circular platter. Overlap the tomatoes with the lettuce so that the tomatoes trace the edges of the lettuce. Add the beef to the center of the platter. Finally, top everything with the remaining sliced scallion greens. Serve the lok lak with the pepper-lime sauce and hot jasmine rice. To eat, create a lettuce wrap and fill with meat, tomatoes, rice, and lime-pepper sauce.
7 Refrigerate any leftover meat, sauce, and fresh vegetables in separate sealed containers for 3 to 4 days. Did you love the recipe? Give us some stars and leave a comment below!