Celebrating diversity at ANZCO - Cambodian beef lok lak

We're currently celebrating diversity and inclusion, and what it means to ANZCO Foods.

Exploring foods from different cultures is a great way to bring people together, learn about each other’s backgrounds, and promote cultural awareness.
 
Recognising and celebrating all cultural traditions, including food, helps employees feel seen and valued. When people share something meaningful from their heritage, it fosters a stronger sense of belonging and a more inclusive culture.

 
Recipe #4 - Cambodian beef lok lak

Ingredients

For the marinade

• 2 tbsp oyster sauce
• 1 tbsp tomato paste
• 2 tbsp fish sauce
• ½ tbsp brown sugar
• 2 tsp cornstarch
• 1 tsp black pepper
• ¼ cup water or chicken stock

For the lok lak

• 1kg ribeye steak cut into ½ inch cubes
• 3 cloves garlic, minced
• 2 spring onions, sliced. Separate the whites and the greens.
• 1 ½ tbsp oil

For the pepper-lime sauce

• 1 ½ tsp salt
• 1 tsp sugar
• 1 clove garlic, minced
• 2 tsp black pepper
• ½ cup fresh lime juice

Method

• Make the marinade by whisking together oyster sauce, tomato paste, fish sauce, brown sugar, cornstarch, salt, and black pepper in a medium bowl.
• Place the beef in a bowl and add marinade until the beef looks well-coated, but not soaked. Add the garlic and whites of the scallions.
• Add water or chicken stock to the remaining marinade, stir, and set aside.
• Make the pepper-lime sauce but combining all ingredients in a small bowl, and set aside.
• Heat the oil over a medium-high heat. When the oil is hot, add the steak.
• Cook the steak by shaking the pan continuously so the beef is seared on all sides.
• When it's almost cooked, add the rest of the marinade and stir to coat. Continue cooking until the sauce thickens, and then remove from heat.
• Serve with romaine lettuce, sliced tomatoes, and rice. Top with pepper-lime sauce and leftover green onion.