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Cambodian Steak and Salad

Lok Lak

Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish.  A Cambodian favorite!  Likely influenced by French cuisine during the French colonial days.

Total:     30 min (25 min prep)

Style:     Authentic Cambodian

Yield:     6 servings

Level:     Medium


2 eggs (hard-boiled, sliced)

1 T Black Kampot pepper (ground)

1 T cooking oil

2 teaspoons oyster sauce

2 teaspoons soy sauce

¼ t sea salt

1 t sugar

1 t fish sauce

5 cloves garlic (minced)

1 ½ pounds of your favorite steak (½” cubed)

1 lime (Juice)

1 t Black Kampot pepper (ground)

¾ t sea salt

½ head of red leaf lettuce

2 medium size tomato (sliced 1/4” thick)

½ medium onion (sliced)

2 T cooking oil

1 T Angkor Food Black Pearls


Marinating beef:  Mix the following in a bowl:  1 tablespoon of Kampot pepper, oil, oyster sauce, soy sauce, salt, palm sugar, fish sauce, garlic.  Add beef, mix well and let marinate.  

Lime dressing:  Mix lime juice, Kampot pepper and of sea salt in small bowl.

Salad: Line a large serving plate with lettuce, tomato, onion and sliced hard boiled eggs.

Cook: Heat 2 tablespoons of cooking oil on high heat, add marinated beef; cook about 5 minutes.