Recipe
Beef Loc Lac with Fried Egg
A quick Cambodian-style stir-fry of marinated beef, served with a fried egg, crisp salad vegetables, and a punchy lime-pepper dipping sauce.
Ingredients
Method
20 mins prep12 mins cook32 mins total
In a bowl, combine the diced beef with soy sauce, oyster sauce, fish sauce, sugar, and half the black pepper. Mix well and marinate for 15–20 minutes while you prepare the salad and sauce.
Whisk lime juice with a pinch of salt and the remaining black pepper to make a simple dipping sauce. Set aside.
Heat 1 tablespoon vegetable oil in a large frying pan or wok over high heat. Add garlic and stir-fry for 15–20 seconds until fragrant.
Add the marinated beef in one layer and sear for 2–3 minutes, then toss and cook for another 1–2 minutes until browned outside and just cooked through.
In a separate pan, fry 4 eggs in a little oil to your preferred doneness.
Arrange lettuce, cucumber, and tomato on serving plates. Spoon over the hot beef, top each portion with a fried egg, and scatter with sliced spring onion.
Serve immediately with the lime-pepper dipping sauce and steamed jasmine rice if using.
Notes
For best texture, use a hot pan and cook the beef in a single layer so it sears rather than steams.
Great with steamed jasmine rice; adjust pepper and lime in the dipping sauce to taste.
About this recipe
Beef loc lac is a fast, high-heat stir-fry that keeps the beef tender while building savoury depth from soy, oyster sauce, fish sauce, and black pepper. This version is designed for weeknights, with a short marinade and minimal prep.
Serve the caramelised beef with fried eggs and a crisp side salad of lettuce, cucumber, and tomato. Finish with a sharp lime-pepper dipping sauce to cut through the richness and brighten each bite.
