Uploaded May 2025 | Updated September 2026, 9 hours ago
Discover the magic of Cambodia’s signature stir-fry! Marinated beef, sizzling onions, and zesty lime. This is Cambodian Pepper Beef, also called Lok Lak, a bold, stir-fried beef dish that’s full of flavour. It was inspired by French cooking during Cambodia’s colonial past, but it’s proudly Cambodian with the punchy use of Kampot pepper, a special local pepper known for its deep, citrusy spice. If you don't have it, use the black peppercorns you already have. The beef is marinated until tender, quickly seared, then served over crisp lettuce with a zingy lime and pepper dipping sauce. It’s simple, fast, and incredibly tasty. Serve it with jasmine rice and you’ve got a dish that’s both comforting and exciting.
Note on Origins:
This dish is known as bò lúc lắc (“shaking beef”) in Vietnam, where it was created in the French colonial period. The name describes the shaking motion of the wok as the beef is tossed. Cambodian chefs later adopted the dish, calling it lok lak (a phonetic version of lúc lắc), and it became a popular part of Cambodian cuisine, often served with Kampot pepper sauce. Today, both Vietnam and Cambodia proudly claim this dish, each with their own variations and traditions.
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Discover the magic of Cambodia’s signature stir-fry! Marinated beef, sizzling onions, and zesty lime. This is Cambodian Pepper Beef, also called Lok Lak, a bold, stir-fried beef dish that’s full of flavour. It was inspired by French cooking during Cambodia’s colonial past, but it’s proudly Cambodian with the punchy use of Kampot pepper, a special local pepper known for its deep, citrusy spice. If you don't have it, use the black peppercorns you already have. The beef is marinated until tender, quickly seared, then served over crisp lettuce with a zingy lime and pepper dipping sauce. It’s simple, fast, and incredibly tasty. Serve it with jasmine rice and you’ve got a dish that’s both comforting and exciting.
Note on Origins:
This dish is known as bò lúc lắc (“shaking beef”) in Vietnam, where it was created in the French colonial period. The name describes the shaking motion of the wok as the beef is tossed. Cambodian chefs later adopted the dish, calling it lok lak (a phonetic version of lúc lắc), and it became a popular part of Cambodian cuisine, often served with Kampot pepper sauce. Today, both Vietnam and Cambodia proudly claim this dish, each with their own variations and traditions.
👉 Get this written recipe here: recipe30.com/cambodian-pepper-beef.html
👉 Check out my favourite kitchen tools (affiliate): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: facebook.com/recipe30
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
