cook: a favorite khmer dish

I can't cook.  I don't cook.  I cook rarely?!

I don't know how to word it precisely, but it boils down to this: very, very infrequently do I prepare food for eating, other than something sugary being baked.

So, we leave that cooking thing up to Chris.  Or, to the many fantastic people in my town here in Cambodia that cook up food each and every night.  And delicious that food is, too!

One of my favorite dishes that I can eat any time I want- and do, frequently- is beef lok luk.  It is beef tossed in a pan with a yummy brown sauce (typically, oyster sauce which is not what it sounds like), served with vegetables (tomatoes and cucumbers usually) and with a pepper and lime sauce on the side.

Lok luk is pretty much available at any sit-down type restaurant in town.  There are varying levels of deliciousness, and I have a favorite.  For two dollars, this beef lok luk is served in a very thick, brown gravy, fried rice and egg on top. 

I've put Chris on the task of figuring out exactly how to make this dish when we return to America next year.  And when we, you're all invited over! Beef lok luk for everyone!