Cambodian Lok Lak Bowls

Name: Cambodian Lok Lak Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 1.5 pound sirloin steak (thinly sliced against the grain); 2 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 teaspoon granulated sugar; 1 teaspoon black pepper; 1 tablespoon rice vinegar; 2 tablespoon cooking oil; 1 yellow onion (small, thinly sliced); 1.5 cup broken rice (uncooked); 2.5 cup water; 1 head butter lettuce (separated into leaves); 1 English cucumber (thinly sliced); 2 Roma tomatoes (sliced); 0.5 cup red onion (thinly sliced); 2 limes (halved); 1 teaspoon salt; 0.5 teaspoon ground black pepper

Succulent beef marinated in a savory sauce, stir-fried to perfection and served over broken rice with a crisp cucumber-tomato salad and a tangy lime-pepper dipping sauce.

Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 4
Cuisine: Cambodian
Difficulty: Easy
Cost: $9.82/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound sirloin steak (thinly sliced against the grain)
2 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon granulated sugar
1 teaspoon black pepper
1 tablespoon rice vinegar
2 tablespoon cooking oil
1 yellow onion (small, thinly sliced)
1.5 cup broken rice (uncooked)
2.5 cup water
1 head butter lettuce (separated into leaves)
1 English cucumber (thinly sliced)
2 Roma tomatoes (sliced)
0.5 cup red onion (thinly sliced)
2 limes (halved)
1 teaspoon salt
0.5 teaspoon ground black pepper

Instructions

In a medium bowl, combine the thinly sliced sirloin steak, oyster sauce, soy sauce, 1 teaspoon granulated sugar, 1 teaspoon black pepper, and rice vinegar. Mix well to coat the beef. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
While the beef marinates, cook the broken rice: Rinse 1 1/2 cups uncooked broken rice under cold water until water runs clear. In a medium pot with a tight-fitting lid, combine the rinsed broken rice and 2 1/2 cups water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the salad: Arrange the butter lettuce leaves on individual serving plates or in bowls. In a separate small bowl, gently toss the thinly sliced English cucumber, sliced Roma tomatoes, and thinly sliced red onion. Set aside.
Prepare the lime-pepper dipping sauce: On a small plate, mix 1 teaspoon salt and 1/2 teaspoon ground black pepper. Serve with the halved limes for squeezing.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat until shimmering. Add half of the marinated beef in a single layer. Cook for 2-3 minutes per side, until browned and cooked to your desired doneness. Transfer to a clean plate. Repeat with the remaining 1 tablespoon cooking oil and the second batch of beef.
In the same skillet, add the thinly sliced yellow onion and cook for 2-3 minutes until softened and slightly caramelized.
Serve the cooked beef over the broken rice, alongside the cucumber-tomato salad and caramelized onions. Drizzle any remaining pan juices over the beef. Offer the lime-pepper dipping sauce for each person to customize their plate.

Notes

For an extra layer of flavor and richness, you can fry an egg per person and serve it on top of the Lok Lak.

Nutrition (per serving)

Calories: 601
Protein: 39.1 g
Carbohydrates: 35.1 g
Fat: 34.2 g
Fiber: 3.2 g
Sodium: 1463 mg
Saturated Fat: 10.4 g
Sugar: 10.4 g
Cholesterol: 134 mg