Beef Lok Lak: Cambodia's Favorite Stir-Fry
A guide to beef lok lak in Siem Reap, from the marinade and the tangy lime-and-pepper dipping sauce to how to eat it and where to find it.
Lok Lak: Stir-Fried Beef with a Peppery Kick
Lok lak is one of the most popular dishes in Cambodia and a staple of restaurants in Siem Reap. It consists of cubes of beef marinated in oyster sauce, soy sauce, garlic and sugar, then stir-fried quickly over high heat so the outside is caramelized and the inside remains tender. The meat is served on a bed of lettuce, tomato and cucumber, often with a fried egg on top and a side of rice, and always with a small dish of dipping sauce made from lime juice and black Kampot pepper, which gives the dish its distinctive zing.
Kampot pepper is a major part of the story. Grown in the southern province of Kampot and protected by a geographical indication, it is considered among the best peppers in the world, with a complex, floral heat that is different from ordinary black pepper. The lime-and-pepper dip cuts through the richness of the beef and awakens the palate. The name lok lak is said to come from the Khmer word for shaking, which describes the way the cook tosses the meat in the wok. Variations use chicken, pork or seafood, and some restaurants serve it with French fries, a legacy of the colonial era.
How to Order Beef Lok Lak
| Step | What to Do |
|---|---|
| 1 | Ask for beef lok lak, and check whether it comes with rice, fries or both |
| 2 | Dip each piece of beef into the lime-and-pepper sauce before eating |
| 3 | Add a fried egg on top for a richer meal, and eat the lettuce and tomato as a salad on the side |
| 4 | Pair with a cold Angkor beer, iced tea or fresh coconut water |
Where to Try Lok Lak in Siem Reap
Almost every restaurant in Siem Reap serves lok lak, from tourist places on Pub Street to humble local eateries on the side streets. The best versions come from kitchens that cook it to order in a hot wok, using good beef and fresh herbs, and many family-run restaurants near Wat Bo and the Old Market do it well. Prices are low, typically $3 to $6 in a local restaurant and $7 to $12 in a more upscale one. For a deeper experience, try a cooking class, where you can learn to make the marinade and the sauce.
Ask for the dipping sauce with extra pepper. A good lok lak has a sharp, fresh dip. If the beef is chewy and gray, the restaurant used poor cuts or overcooked it, so try a busier place.
