Lok Lak (Cambodian Pepper Beef) Lettuce Wraps Recipe
Prep Time:
40 minutes
Cook Time:
8 minutes
Servings:
4 servings
Ingredients
  • 1 ½ teaspoons crushed black Kampot peppercorns (See directions for preparation)
  • ¼ cup chicken stock
  • 2 teaspoons cornstarch
  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon tomato paste
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 2 pounds flank steak, cut into small cubes
  • Juice of 2 limes
  • ½ teaspoon sea salt
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • ¼ teaspoon crushed Kampot peppercorns
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 5 scallions, chopped
  • Romaine lettuce leaves
  • Sliced tomatoes
  • Chopped scallions
  • Steamed jasmine rice
Directions
  1. Place 1 tablespoon Kampot peppercorns in a small saucepan over medium heat. Swirl around in the pan until lightly toasted and fragrant, approximately 1 minute.
  2. Using a mortar and pestle, crush the peppercorns.
  3. Add 1 ½ teaspoons crushed Kampot pepper to a small bowl, reserving the rest for later. Whisk in the chicken stock, cornstarch, soy sauce, oyster sauce, tomato paste, fish sauce, and brown sugar.
  4. Add flank steak to a large bowl.
  5. Add half of the marinade to the flank steak, toss to combine, and let sit at room temperature for at least 30 minutes and no more than 1 hour.
  6. Meanwhile, prepare the lime pepper sauce by adding the lime juice, salt, sugar, garlic, and ¼ teaspoon crushed Kampot pepper to a small bowl. Stir to combine and set aside.
  7. To make the stir-fry, add the oil to a wok over medium-high heat.
  8. Add the beef, reserving the marinade for the next step, and sear briefly, about 2 minutes.
  9. Add leftover marinade, garlic, and scallions and stir-fry until the beef is cooked through and sauce has thickened, about 4 minutes. Remove from heat.
  10. To serve, arrange lettuce leaves and tomatoes on a large platter.
  11. Top with beef and scallions and enjoy right away with jasmine rice and lime pepper sauce on the side.