Cambodian Keto Beef Lok Lak with Steamed Broccoli and Cauliflower Rice

Allergens

Soy (in soy sauce) - Fish (in fish sauce) - Wheat (in soy sauce, if using regular soy sauce) - Garlic - Sulfites (potential allergen in palm or coconut sugar)

Ingredients

• 8 oz beef sirloin, thinly sliced
• 2 cups broccoli florets
• 2 cups cauliflower rice
• 1/4 cup soy sauce (tamari for gluten
• free)
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 2 tsp palm sugar (or coconut sugar)
• 1 tsp ground black pepper
• 2 cloves garlic, minced
• 1/4 cup water
• 2 tbsp cooking oil
• Salt, to taste

Instructions

1. In a medium bowl, mix together soy sauce, lime juice, fish sauce, palm sugar, ground black pepper, and minced garlic. Add the sliced beef and toss well to coat in the marinade. Let it rest for 30 minutes.
2. Meanwhile, steam the broccoli florets until tender but still crisp. Set aside.
3. In a separate bowl, prepare cauliflower rice according to package instructions. Keep warm.
4. Heat cooking oil in a large pan over medium high heat. Remove beef from marinade, allowing excess liquid to drip off. Cook the beef for 2 3 minutes on each side or until desired doneness is reached. Transfer to a plate and cover with foil.
5. In the same pan, add the reserved marinade and cook over medium heat for about 1 minute, stirring frequently. Add water if needed.
6. Return beef to the pan and cook for an additional 2 minutes, allowing the flavors to meld.
7. Serve beef with steamed broccoli and cauliflower rice, drizzling the sauce from the pan over the dish. Season with salt as needed.

Chef’s Insight

The balance of flavors in this Cambodian Beef Lok Lak recipe makes it perfect for a keto diet, while still offering the rich taste of traditional Cambodian cuisine.