Beef Lok Lak with Lemon Sauce, Tomato Fried Rice and Fresh Veggies

Ingredients

• 400 g Beef (rump steak or sirloin) (cut into 2 cm cubes)
• 2 c. à soupe Dark soy sauce (dark Asian sauce, adds color and depth)
• 1 c. à soupe Oyster sauce (salty oyster sauce)
• 1 Garlic clove (finely grated)
• 1 cm Fresh ginger (peeled and grated)
• ½ c. à café Salt
• ¼ c. à café Ground black pepper
• 1 c. à soupe Toasted sesame oil (for the marinade and cooking)
• 300 g Cooked fragrant (jasmine) rice (cooked ahead, cooled)
• 1 c. à soupe Tomato paste
• 1 c. à café Sugar
• 1 moyen Red onion (sliced 3‑4 mm)
• 1 petit Cucumber (cut into 10 thin slices)
• 1 grande Tomato (cut into rounds)
• 5 Batavia lettuce leaves (for the bed)
• 2 Egg (fried, one per plate)
• 1 Lemon (juice, ¾ for the accompaniment sauce, ¼ for the lemon‑juice sauce)
• 1 c. à café Salt (for the accompaniment sauce)
• ½ c. à café Pepper (for the accompaniment sauce)

Instructions

1. Cut the beef

   Remove the rump steak from the refrigerator, cut it into roughly 2 cm cubes and place them in a medium bowl.

   Time: PT5M

2. Marinate the meat

   Add 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, the grated garlic, the grated ginger, ½ tsp salt, ¼ tsp pepper and 1 tablespoon sesame oil. Mix quickly, cover and let rest for 30 minutes at room temperature.

   Time: PT30M

3. Prepare the fresh veg and the accompaniment sauce

   While the meat marinates, finely chop an extra garlic clove. Slice the cucumber into 10 thin rounds, the tomato into rounds, and the red onion into 3‑4 mm slices. In a bowl, combine the juice of one lemon (¾), 1 tsp salt, ½ tsp pepper and 1 tsp sugar. Set aside.

   Time: PT10M

4. Sear the beef

   Heat the wok over high heat, add 1 tablespoon oil (sesame or neutral). When the oil lightly smokes, lay the beef cubes in a single layer and sear for 1 minute without moving, until they are browned on the outside but still pink inside. Remove and set aside in the same wok.

   Time: PT2M

   Temperature: feu vif

5. Stir‑fry the garlic and incorporate the rice

   Reduce heat to medium, add 1 tablespoon oil if the wok is dry. Sauté the chopped garlic for 10 seconds, then add the cooked rice, 1 tablespoon tomato paste, salt, pepper and sugar. Stir‑fry for 3‑4 minutes, stirring constantly, until the rice is hot and slightly golden. Adjust seasoning if needed.

   Time: PT4M

   Temperature: feu moyen

6. Cook the fried eggs

   In a small non‑stick skillet, heat a drizzle of oil over medium heat, crack an egg and cook 2‑3 minutes until the white is set but the yolk is still runny. Repeat for the second egg.

   Time: PT3M

   Temperature: feu moyen

7. Plating and finishing

   On each plate, place a Batavia lettuce leaf. Spread the fried rice in the center, add tomato rounds, onion slices, cucumber slices and beef cubes. Lay a fried egg on the rice, then drizzle generously with the lemon sauce (the remaining lemon juice with salt, pepper and sugar). Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef (rump steak or sirloin): flank steak, entrecôte
• Instead of Dark soy sauce: light soy sauce + 1 tsp molasses
• Instead of Oyster sauce: mushroom sauce (vegetarian)
• Instead of Garlic clove: garlic paste
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Toasted sesame oil: peanut oil, neutral vegetable oil
• Instead of Cooked fragrant (jasmine) rice: basmati rice, long‑grain rice
• Instead of Tomato paste: tomato purée
• Instead of Sugar: cane sugar, honey (½ tsp)
• Instead of Red onion: white onion, shallot
• Instead of Cucumber: raw zucchini
• Instead of Tomato: cherry tomato
• Instead of Batavia lettuce leaves: iceberg lettuce, romaine lettuce
• Instead of Egg: grilled firm tofu (vegetarian option)
• Instead of Lemon: lime

Equipment Needed

• Chef's knife
• Cutting board
• Medium bowl
• Tablespoon (measure)
• Teaspoon (measure)
• Wok or large flat‑bottomed pan
• Spatula or wooden spoon
• Small sauce dish
• Serving plate

Critical Steps — Do Not Skip

• Marinate the beef for at least 30 minutes for optimal tenderness.
• Sear the beef over high heat for only 1 minute to prevent it from drying out.
• Use already cooked and cooled rice to achieve a non‑sticky stir‑fry.
• Adjust the balance of lemon, salt and sugar in the accompaniment sauce.

Chef Tips from the Video

• Heat the wok before adding oil to achieve a true “spark‑fry”.
• Lightly sprinkle chopped fresh cilantro just before serving for extra freshness.
• Serve with fragrant basmati rice if jasmine rice is unavailable.

Troubleshooting

Storage

Refrigerator: Store the fried rice and beef separately in airtight containers, consume within 2 days.

Freezer: Marinated beef can be frozen for up to 1 month; thaw in the refrigerator before cooking. Fried rice freezes poorly, avoid it.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat the night before and keep it refrigerated.
• Cook the rice the night before, let it cool and store it in the refrigerator.
• Prepare the lemon sauce ahead of time and keep it chilled.