This was most definitely a salad, like vegetable medley on a plate – and the boys CRUSHED it! We did go hiking half the day before this dinner, so there is a possibility that they were just really hungry and desperate for any kind of sustenance. But I think they actually really loved it. Cambodia Lok Lak (Beef Salad) was a great combo of a little sweet, a little salty and just so crispy refreshing after a warm, summer day. I recognize it is December when I posted, and not warm outside by any means. There were eight inches of snow last night and fifteen degrees this morning. (I am playing some major catch up right now. We actually made this originally in the midst of packing for our move from South Carolina back to Denver this past fall. It also happened to be just the meal we needed at the time, only having one pot and one bowl left in the kitchen.)

I’m glad we got to bring this one back up – after a week of buttery Christmas meals and meals within meals, I’m way past due for some ruffage. I did have a couple shreds of lettuce and tomato in some tacos we had the other night…

And if you liked this recipe, you should try the recipe for Filipino Adobo Chicken – another pepper-y and soy saucy blend that I think is great for the summer and I posted in the winter. We’ve also done some other Asian marinades like this Grilled Teriyaki. Or if you’re really looking to kick start your New Years resolutions to eat healthier, rolls these post-Christmas, healthy Vietnamese Spring Rolls after weeks of rolling cookie dough!

Cambodia Fun Facts:

• There has never been a McDonalds established in Cambodia. While a surprise for any American to believe, let’s remember Lok Lak SALAD is the special dinner you make on birthdays and holidays!
• It is officially known as the ‘Kingdom of Cambodia’ today, however, since 1953 they have undergone 6 different name changes with different ruling powers.
• 95% of Cambodians are Buddhists and the Buddhists temples are called wats. Angkor Wat is the largest religious monument in the world but was originally built as a Hindu temple.

Lok Lak: Cambodian Beef Salad

Ingredients:

Marinade

• 2 lbs. skirt steak, cut into 1 inch cubes
• 1/2 c. oyster sauce
• 1/4 c. soy sauce
• 2 tsp. crushed pepper
• 1 tbsp. coconut sugar
• 3 tbsp. mirin
• 2 tsp. rice wine vinegar
• 5 cloves garlic, chopped
• 2 tbsp. cornstarch
• 2 tbsp. olive oil

Salad

• 1 head of butter lettuce
• 2 roma tomatoes, wedges
• 1/2 cucumber, sliced
• 1/4 red onion, sliced

Dressing

• 2 limes, juiced
• 2 tbsp. hoisin sauce
• 1 tbsp. water
• Pepper to taste

Directions:

1. Begin by marinating the steak. In a bowl, add the steak pieces, oyster sauce, soy sauce, mirin, vinegar, garlic, sugar, pepper and cornstarch. Marinate for at least an hour.

2. Build your salad and prepare the dressing – you’ll want everything to be ready before you cook the meat.
3. Layer the lettuce, then sprinkle on tomatoes and leaving space for the meat to top it later. To make the dressing, just whisk all the ingredients together in a bowl.
4. After you are done marinating, heat the oil to medium-high and brown the steak – I poured the marinade in as well. After a few minutes of browning the steak, add the onions and continue to stir fry. Cook the steak to your desired wellness and quickly transfer to the top of the salad.

File: Cambodia; Lok Lak (Beef Salad)