Lok Lak - the original meat salad

This signature Cambodian dish is often the dish best remembered by visitors, it combines lots of meat with a spicy pepper sauce and wrapped with lettuce leaves.

Because of the large quantity of meat used, it is considered a special treat and not enjoyed by average Cambodians except for special occasions. Many times it is served with a fried egg topping it. The meat can also be pork but beef is the most common. Usually served over a bed of steamed rice or French Fries, it is eaten by placing a portion of meat and vegetables onto a lettuce leaf and wrapping much like a Mexican burrito and then dipped into the lime pepper sauce.

Serves Six (6)

What you will need:

  • 1 lb. beef, tender cut
  • 3 tomatoes
  • 1 bell pepper
  • 3 large onions
  • lettuce
  • 1 lime
  • salt, sugar, pepper
  • 3 garlic cloves
  • 1/8 cup cornstarch
  • 1/8 cup water
  • 2 tsp. sugar


  1. Slice the onions, peppers, tomatoes as pictured. Slice beef as thin as a quarter and cut into bite size pieces.
  2. Peel lime, section and remove seeds, squeeze/save juice.
  3. Fry the onions in dry skillet till tender but not translucent.
  4. On the serving platter of your choice layer the lettuce on platter followed by a layer of the onions and finally a lay of the green pepper. Set aside.
  5. Course grid fresh black pepper, add pepper, salt, sugar to lime juice and set aside.
  6. Prepare the garlic cloves by taking off the skins, chop finely.
  7. Prepare the cornstarch, water, sugar mixture.
  8. Add 2 Table spoons of oil in hot skillet or wok. Fry the garlic.
  9. Add the beef to the pan and stir while continuing to cook.
  10. When the beef is cooked remove from heat and drain the broth into an empty container for later use, set aside.
  11. Return the meat/garlic mixture to the heat and add the cornstarch mixture. Stir to combine with the cooked beef. Add small amount of broth as necessary to make the sauce.
  12. Add the cooked beef and sauce to the top of the vegetable platter.
  13. Add the remaining broth to the pepper and lime sauce. This lime pepper sauce is for dipping.
  14. Garnish the finished platter with parsley and serve while steaming hot.

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