Fijian-style Lok Lak

Ingredients

In this Fijian adaptation of Lok Lak, we incorporate the tropical flavors and ingredients commonly found in Fijian cuisine. The original dish is traditionally served with a lime and black pepper dipping sauce, but in the Fijian version, we enhance the sauce with the addition of pineapple juice and a hint of chili for a sweet and spicy kick. Tropical fruits like pineapple and mango are also added to the dish to give it a refreshing and exotic twist. We alse have the original recipe for Lok lak, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons pineapple juice 2 tablespoons pineapple juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 cup mango chunks 1 cup mango chunks
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooking oil Cooking oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, fish sauce, lime juice, pineapple juice, brown sugar, chili flakes, minced garlic, salt, and pepper. Mix well to create the marinade.
2. 2.
   Add the sliced beef to the marinade and toss to coat. Allow the beef to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat a tablespoon of cooking oil in a large skillet or wok over medium-high heat.
4. 4.
   Add the marinated beef to the hot skillet and cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the beef from the skillet and set aside.
5. 5.
   In the same skillet, add another tablespoon of cooking oil if needed. Sauté the sliced onion and red bell pepper until they are slightly softened.
6. 6.
   Add the pineapple chunks and mango chunks to the skillet and cook for an additional 2 minutes, allowing the fruits to caramelize slightly.
7. 7.
   Return the cooked beef to the skillet and toss everything together to combine.
8. 8.
   Garnish with fresh cilantro and serve the Fijian-style Lok Lak hot with steamed rice or roti.

Treat your ingredients with care...

• Beef — For tender and juicy beef, make sure to slice it thinly against the grain to ensure tenderness. Marinating the beef for a longer period, preferably overnight, will enhance the flavor.
• Pineapple and mango — Use ripe and sweet fruits for the best taste. If fresh fruits are not available, you can use canned pineapple and frozen mango chunks as alternatives.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice over the dish before serving.
• If you prefer a spicier version, increase the amount of chili flakes or add fresh chili peppers to the marinade.
• Customize the dish by adding other tropical fruits like papaya or passion fruit for a unique twist.
• Serve the Fijian-style Lok Lak with a side of pickled vegetables or a fresh salad to add freshness and crunch.
• If you're not a fan of beef, you can substitute it with chicken, pork, or even tofu for a vegetarian option.

Serving advice

Serve the Fijian-style Lok Lak hot over a bed of steamed rice or with warm roti bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the colorful slices of beef, vibrant tropical fruits, and sautéed vegetables on a large serving platter. Drizzle the sauce over the dish and sprinkle some fresh cilantro leaves on top for an appealing presentation.