AI-generated photo.
Cambodian · Iconic · Cambodia
Lok lak beef
Also called ឡុកឡាក់
Lok lak beef, a dish from Cambodia (ឡុកឡាក់).
Pai editors’ mark 4 / 5
Plan, list, and collections
Lok lak beef is cooked in Cambodia as its own dish. Sear the beef fast, then serve it on lettuce with lime and a pepper dip. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
80
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 44%
- Carbs 10%
- Fat 46%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 26.5 g of protein in the serving.
Watch · Low sodium
About 542 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Frying makes this a harder plate when you feel unwell.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Beef sirloin152 kcal
- Neutral oil62 kcal
- Tomato14 kcal
- Butter lettuce5 kcal
- Garlic4 kcal
- Lime juice3 kcal
Glycemic load
Estimated glycemic load for this count: 2.1. The bands come from the ingredient table.
Portion
One serving is about 243 kcal. Two portions would be about 486 kcal if you want a fuller plate.
Allergens. Fish
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 182 kcal after the change.
Use half the fish sauce and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of firm tofu.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 243 kcal | 12% |
| Protein | 26.5 g | 53% |
| Carbohydrate | 6.2 g | 2% |
| Fiber | 1.6 g | 6% |
| Total sugars | 2.9 g | 6% |
| Fat | 12.4 g | 16% |
| Saturated fat | 3 g | 15% |
| Cholesterol | 69 mg | 23% |
| Sodium | 542 mg | 24% |
| Potassium | 714 mg | 15% |
| Calcium | 64 mg | 5% |
| Iron | 2.7 mg | 15% |
| Magnesium | 52 mg | 12% |
| Zinc | 4.9 mg | 45% |
| Vitamin A | 101 mcg | 11% |
| Vitamin C | 16.4 mg | 18% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E | 1.5 mg | 10% |
| Vitamin K | 62 mcg | 52% |
| Thiamin (B1) | 0.1 mg | 11% |
| Riboflavin (B2) | 0.2 mg | 13% |
| Niacin (B3) | 9.1 mg | 57% |
| Vitamin B6 | 0.8 mg | 49% |
| Folate | 60 mcg | 15% |
| Vitamin B12 | 1.4 mcg | 57% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- The method is a fry, so it stays out of the lightest group even when the rest of the plate is modest.
- Fish here is a commonly eaten, lower-mercury choice when fully cooked. Follow your own pregnancy fish guidance.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet or wok
- Scale
- Spatula
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin1 lb450 g
Lime juice3 tbsp40 ml
Black pepper0.5 tsp1 g
Garlic4 cloves12 g
Fish sauce1.5 tbsp21.82 ml
Butter lettuce1.5 cups160 g
Tomato3 tomatoes320 g
Neutral oil2 tbsp30.77 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the fish sauce and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of firm tofu.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Heat a wok until it is very hot and have every ingredient within reach. For Lok lak beef, start here: sear the beef fast, then serve it on lettuce with lime and a pepper dip.
AI-generated photo.
2Sear the beef fast, then serve it on lettuce with lime and a pepper dip.
Cook 15 min
AI-generated photo.
3Take it off while the vegetables are still bright. Stop when this is true of Lok lak beef: Sear the beef fast, then serve it on lettuce with lime and a pepper dip.
AI-generated photo.
4Tip it onto a warm plate immediately. Lok lak beef is eaten in Cambodia as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Lok lak beef is done when the outside has color and the center is cooked through for the protein in the pan.
If it goes wrong
- Lok lak beef looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Lok lak beef spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Lok lak beef, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Lok lak beef is cooked by stir-fry in Cambodia. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook seafood until it is done through. This is a common cooking fish or shellfish, not a high-mercury choice.
Allergens in the required list: Fish.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.