Lok Lak (Cambodian Black Pepper Beef)
10 Minutes
4 SERVINGS
INGREDIENTS
Beef- Sadia Rump Cap Aged
- 500g Sadia Rump Cap Aged
- 1Tbsp cornstarch
- 30ml water
- 30ml cooking oil
- 1 medium red onion (thinly sliced)
- 80ml oyster sauce
- 30g garlic (finely crushed)
- 35g sugar
- 30ml light soy sauce
- 30ml dark soy sauce
- 2½ tsp black pepper
- 30ml fresh lime juice
- 1tsp salt
- 1 sp black pepper
- 8 butter lettuce leaves
- 1 unripe red tomato (cut into wedges)
METHOD
- Keep Sadia Rump Cap Aged sealed and thaw it in the chiller for 24 hours before use. Portion out about 500g (about half of the full cut), slice across the grain, then cut into bite-sized cubes.
- In a small bowl, mix the ingredients of oyster sauce mixture together.
- In a separate bowl, mix the cornstarch and water until smooth. Add the beef and toss to coat. Add 60ml of the oyster sauce mixture and toss well. Let the beef marinate for 15-20 minutes. Reserve the remaining sauce for later.
- Mix the lime juice, salt and black pepper in a small bowl. Set aside.
- Heat oil in a wok over high heat. Add the beef and cook, tossing frequently, for 2-3 minutes, until browned and nicely seared.
- Add the red onion and remaining oyster sauce mixture. Toss and cook for another 2 minutes, until the onion is slightly softened and the beef is coated in the sauce.
- Arrange the beef on a platter with the butter lettuce and tomato wedges. Serve with the lime dipping sauce.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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